With its strong peppery flavour, watercress really adds a punch to this creamy guacamole. Rather than picking out the leaves for a salad, this recipe makes the most of the veg by blitzing it all into a delicious dip for homemade root vegetable crisps - no need to peel anything, just slice and bake for a colourful, healthy snack. This recipe is also vegan, dairy-free and gluten-free.
- Blanch the peas in a pan of boiling water for 3-4 minutes, until cooked. Set aside until cool.
- Heat the oven to gas 6, 200°C, fan 180°C and brush 1-2 baking trays with a little oil. Toss the finely sliced veg with 1 tbsp oil. Spread out on the oiled trays and bake for 10 minutes. Turn the vegetables and bake for 5-10 minutes, until crisp. Cool on wire racks.
- For the guacamole, put the avocado, watercress, spring onion, most of the lemon juice and some seasoning in a food processor. Blitz until smooth.
- Drain the peas, then add to the food processor and pulse to roughly chop. Taste and add a splash more lemon juice if needed, then transfer to a bowl. Garnish with the pumpkin seeds. Serve with the crisps.
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