Ryvita

THIS RECIPE USES

ORIGINAL RYE CRISPBREAD

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Carrot and sesame seed dip with fresh radish on Ryvita

Preparation Time: 60 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

460

2105

Fat

6

28

of which Saturates

1

4

Carbohydrates

9

43

of which Sugars

6

23

Fibre

4

20

Protein

2

9

Salt

62mg

62mg

PER 100G

PER SERVING

INGREDIENTS

3 medium (450g) carrots, peeled and chopped

1 teaspoon extra virgin olive oil (realistically 1 tbs)

1 teaspoon ground cumin

1 tablespoon tahini

1 tablespoon sesame seeds, toasted

4 small radishes, thinly sliced

2 Original Ryvita Crispbreads

1 tsp ground black pepper

METHOD

    1. Preheat oven 200C.
    2. Line a small roasting tin with baking paper; add carrot pieces, olive oil, and ground cumin. Season lightly with sea salt and freshly ground black pepper and toss to coat. Roast in the oven for 45 minutes or until carrot is soft and golden. Remove from oven and cool.
    3. Transfer cooked carrot to a small food processor and add tahini. Blend to a smooth paste. You may need to add a little warm water while blending to bring the mixture to the correct consistency.
    4. Transfer to a serving bowl and stir through most of the sesame seeds, leaving some to sprinkle over the top. Serve with radish and crispbreads.