Recipe Ideas
Roasted Carrot and Kefir Dip
Serves: 4
Cooking Time: 20 mins
340g Carrots (roughly chopped)
1/2 Red Capsicum (roughly chopped)
2 tbsp Olive oil
4 Garlic cloves crushed
1tsp ground coriander
1/2 tsp smoked Paprika
Pinch Dried Chilli flakes
1.5 tsp ground cumin
2 tbsp Pine Nuts
1/2 Zest and juice of a Lemon
3 tbsp Table of Plenty Natural Kefir
Pinch of Salt and Pepper
1 tbsp Pistachio dukkah (to serve)
- Pre-heat oven 190°C.
- Mix Carrots, Red Pepper, Ground Coriander and Cumin, Smoked Paprika, Chilli flakes with oil and spread out evenly on baking paper on oven tray and roast for 40 mins adding the pine nuts for the last 5 mins.
- Then blend the carrot mixture with the rest of the ingredients, place in a bowl and top with Pistachio Dukkah to garnish.