Corn Thins


Walnut and Sage Thanksgiving Stuff

1 tbsp olive oil

2 stalks celery, finely chopped

1/2 onion (or 2 escallots), finely chopped

1 garlic clove, crushed

4 sage leaves, finely chopped

1 sprig rosemary, leaves removed, finely chopped

3 sprigs thyme, leaves picked

Finely grated zest of 1 lemon

100g walnuts

8 Corn Thins Original slices, roughly broken up

2 tbsp hommus

Sea salt and freshly cracked black pepper

Heat olive oil in a large frypan over medium heat. Add celery, onion, garlic and herbs and saute until the onion is soft. Remove from the heat and stir through lemon zest and transfer to a clean bowl.

Combine walnuts and Corn Thins slices in a food processor and blitz until it forms a rough crumb. Add to the onion mixture with hommus, stir until combined. Season to taste.


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