Ingredients
- 400g carrot
- 1 tsp cumin
- 1 tsp coriander
- ½ cup cashew nuts
- Juice of ½ lemon
- 2 tbsp tahini
- Salt
- Pepper
Carrot and Cashew Spread
Method
- Preheat the oven to 180 degrees
- Soak the cashew nuts in water for an hour Peel and cut the carrots and season with salt, pepper, cumin and coriander
- Drizzle with olive oil and spread out on a baking tray
- Roast until the carrots are tender
- Leave to cool
- Drain the water off the cashews and blend in a food processor until smooth
- Add the cooled carrots, tahini and lemon juice
- Check seasoning and add salt and pepper to taste if needed
