Roasted carrot & yogurt dip
- 4 carrots (about 300g), peeled and chopped
- ½ red pepper, deseeded and chopped
- 1tbsp rapeseed oil
- 2 cloves garlic, crushed
- 1tsp ground coriander
- 1tbsp harissa
- 1tbsp cumin seeds
- 2tbsp pine nuts
- Zest and juice ½ lemon
- 1tbsp tahini or smooth peanut butter
- 10g coriander, chopped
- 2tbsp Greek-style fat-free natural yogurt
- 1tbsp pumpkin seeds
Preheat the oven to 190C/170C Fan/Gas 5.
On a large baking tray, toss together the carrots, red pepper, oil, garlic, ground coriander, harissa and half of the cumin seeds. Roast in the oven for 40 mins, adding the pine nuts for the final 5 mins. Cool.
Blend the carrot mixture with the lemon zest and juice, tahini (or smooth peanut butter if using) and coriander. Lightly stir through the yogurt and season with black pepper.
Put in a bowl and sprinkle with the pumpkin seeds and rest of the cumin seeds to serve.