Roast Carrot and Kefir Dip

Cook Time 40 minutes

Servings 6 to share


340g carrots, roughly chopped

½ red capsicum, roughly chopped

2 tbsp extra virgin olive oil

4 garlic cloves, crushed

1 tsp ground coriander

½ tsp smoked paprika

pinch dried chilli flakes

1½ tsp ground cumin

2 tbsp pine nuts

½ lemon, zest & juice

3 tbsp kefir

Salt & pepper

1 tbsp pistachio dukkah, to serve


Preheat the oven to 190°C.

Mix carrots and capsicum in a bowl, and season with ground coriander and cumin, smoked paprika, chilli flakes, salt and pepper. Add the olive oil and spread out evenly on baking paper on an oven tray and roast for 30 mins until tender, adding the pine nuts for the last 5 mins.

Once cooled slightly, blend the carrot mixture with the rest of the ingredients in a blender, place in a bowl and top with Pistachio Dukkah to garnish.


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