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serves

4 portions

 

ingredients

roasted carrots

300g carrots
olive oil

walnut pesto

40g walnuts
1 garlic clove, roughly chopped
1 bunch fresh basil leaves
juice & zest ½ lemon
4 tbsp extra virgin olive oil
2 tbsp nutritional yeast

smashed white bean dip

200g cannellini beans
200g chickpeas
juice & zest ½ lemon
1 cloves garlic
2 tsp cumin
1 tbsp kefir yoghurt
salt
pepper

to serve

sourdough

 

nutritional information

(per portion)
energy in kcal 144
fibre 7g
fat 5.4g, and of which saturates 2.4g
carbohydrates 16g, and of which sugars 8.7g
protein 4.6g
allergens milk

 

method

  1. Pre-heat oven to 200C/180C fan/gas 6 and line a medium sized baking tray with baking paper.
  2. Peel the carrots, if small leave whole or if large slice in half. Place on the baking tray, drizzle with olive oil & season. Roast for 25-30 mins until tender.
  3. For the pesto, place walnuts into a food processor. Process until coarsely chopped, about 10 seconds. Add garlic, basil leaves, lemon zest, salt, pepper and process until mixture resembles a paste, about 1 minute.
  4. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Stir in nutritional yeast and lemon juice.
  5. For the bean dip, place the cannellini beans and chickpeas into a food processor with the lemon juice, garlic, tahini, cumin and kefir then whizz until smooth. Stir in the lemon zest, olive oil and plenty of seasoning.
  6. To plate, spread a spoonful of bean dip onto the plate, garnish with carrots & drizzle over the pesto. Serve with toasted sourdough.
storage

Store both the pesto and the bean dip in airtight containers in the fridge for up to 4 days.