Mediterranean
Dr Joanna McMillan from Good Chef Bad Chef has created this delicious and healthy lunch option using Corn Thins slices. Enjoy
Spread a generous layer of hummus on each Corn Thins slice.
Top with slices of cucumber, diced tomato, and chopped olives. Sprinkle with red onion slices, if using.
Drizzle a little extra virgin olive oil over the Corn Thins slices. Sprinkle with dried oregano and garnish with fresh parsley or basil leaves.
Arrange on a serving platter with lemon wedges on the side for a zesty squeeze before eating.
8 Corn Thins slices
½ cup hummus (store-bought or homemade)
1 medium cucumber, thinly sliced
1 small tomato, finely diced
¼ cup pitted Kalamata olives, chopped
¼ red onion, finely sliced (use a mandolin)
2 tbsp extra virgin olive oil
1 tsp dried oregano
Fresh parsley or basil leaves, for garnish
Lemon wedges for serving
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
