Carrot and sesame seed dip with fresh radish on Ryvita
Preparation Time: 60 minutes
Number of Servings: 1
Energy (kJ)
460
Fat
6
of which Saturates
1
Carbohydrate
9
of which Sugars
6
Fibre
4
Protein
2
Salt
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
- Preheat oven 200C.
- 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.
- 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.
- 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.