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Spiders in crunchy cocoons

Crunchy vermicelli nests filled with green gunge and topped with a black olive spider.
Serves
12
Prep
20 mins
Cook
25 mins
Each 70g serving contains (excludes serving suggestion)
KCal
72
Carbs
10.3g
Fibre
1.0g
Protein
7.4g
Fat
1.8g
Saturates
0.40g
Sugars
1.8g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
Ingredients
3 sprays oil
150g vermicelli (300g once cooked)
1 egg, beaten
25g reduced-fat cheddar, finely grated
1 tbsp 0% fat Greek yoghurt
1 tbsp poppy seeds
150g frozen peas, defrosted and mashed
18 pitted black olives, halved
Method
  1. Preheat oven to 180°C/gas 4 and lightly spray a muffin tin.
  2. Cook the vermicelli according to pack instructions until al dente, plunge into cold water, drain and cool, then set aside.
  3. Mix the egg, cheese, yoghurt and poppy seeds together then stir in the vermicelli.
  4. Shape into mini nests and place in the muffin tin, creating a hollow in the middle. Bake for 15-18 minutes until light golden brown.
  5. Fill each nest with peas, top with half an olive, then cut another olive into 8 thin strips to look like a spider’s legs. Decorate and serve.
Chefs tips
  • Try the nests with other toppings such as roasted peppers, prawns or guacamole.
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