Source: coles magazine August 2016 - Page 11
Serves: 4 - Prep 15 mins (+ Cooling time) - Cooking: 10 min
ingredients:
4 large carrots, unpeeled, coarsely chopped
1 brown onion, cut into wedges
1 tablespoon coarsely chopped coriander root
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 cup (140g) Greek-style yoghurt
1 tablespoon tahini
1 tablespoon lemon juice
1 tablespoon honey
Olive oil, extra, to serve
Ground paprika, extra, to serve
Coriander leaves, to serve
Lemon wedges, to serve
Flatbreads
1 cup (150g) plain flour
1/2 teaspoon salt
1/3 cup (80ml) hot water
1 tablespoon olive oil
Olive oil, extra, to brush
2 tablespoons pistachio dukkah
Serves: 4 - Prep 15 mins (+ Cooling time) - Cooking: 10 min
ingredients:
4 large carrots, unpeeled, coarsely chopped
1 brown onion, cut into wedges
1 tablespoon coarsely chopped coriander root
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 cup (140g) Greek-style yoghurt
1 tablespoon tahini
1 tablespoon lemon juice
1 tablespoon honey
Olive oil, extra, to serve
Ground paprika, extra, to serve
Coriander leaves, to serve
Lemon wedges, to serve
Flatbreads
1 cup (150g) plain flour
1/2 teaspoon salt
1/3 cup (80ml) hot water
1 tablespoon olive oil
Olive oil, extra, to brush
2 tablespoons pistachio dukkah
- Preheat oven to 160C. Place the carrot, onion, coriander root and oil in a large roasting pan. Sprinkle with cumin and paprika. Season. Toss to combine. Roast for 30 mins or until carrot is very tender. Set aside to cool.
- Increase oven to 200C. To make the flatbreads, lightly grease a baking tray. Combine the flour and salt in a bowl. Make a well in the centre. Pour the water and oil into the well. Stir to combine. Turn onto a lightly floured surface. Knead for 5 mins or until smooth and elastic.
- Divide the dough into 4 even-sized portions. Roll 1 dough portion out to a 15cm disc, about 2mm-thick. Brush with extra oil and sprinkle with one-quarter of the dukkah. Place on the prepared tray. Repeat with remaining dough portions and dukkah. Bake for 10 mins or until light golden and crisp.
- Place the cooled carrot mixture in a food processor. Add the yoghurt, tahini, lemon juice and honey. Process until smooth. Taste and season.
- Place the carrot dip in a small bowl on a serving platter. Drizzle with a little extra oil and sprinkle with extra paprika and coriander leaves. Serve with the flatbreads and lemon wedges.