A colourful starter!

I am going to call this "Houpenade" it is a mixture of houmous and olive tapenade. I made it by blending olives (pimentos included), 2 cloves or raw garlic, 2 roasted cloves of garlic, 1 tin of drained chickpeas, olive oil, lemon juice and grated lemon grind. Salt and pepper, oregano and wilted butter spinach finishes this spectacular dip.

I oven roasted some butternut squash circles, sliced some avocados and a chunk of chevre!