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🍽️ Roasted Carrot Walnut Spread

260 kcal · 30 min · 4 portions

Ingrédients

• 100 g walnuts
• 300 g carrots
• 5 tbsp olive oil
• 1 shallot
• 1 clove garlic
• 2 sprigs rosemary
• 0.5 tsp harissa paste
• 1 tsp lime juice
• salt
• pepper
• 8 slices whole grain bread
• 1 handful fresh sprouts

Préparation

1. 1. Pour hot water over the walnut kernels in a bowl.
2. 2. Let the nuts soak covered for about 30 minutes.
3. 3. Peel the carrots and wash them thoroughly.
4. 4. Cut the carrots into slices about 0.5 cm thick.
5. 5. Mix the carrot slices with 2 tablespoons of olive oil.
6. 6. Line a baking tray with baking paper.
7. 7. Spread the carrots on the tray.
8. 8. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3).
9. 9. Bake the carrots in the oven for about 20 minutes.
10. 10. Peel the shallot and the garlic.
11. 11. Cut the shallot and garlic into fine cubes.
12. 12. Heat some oil in a pan.
13. 13. Fry the shallot and garlic cubes for about 5 minutes until translucent.
14. 14. Wash the rosemary and shake it dry.
15. 15. Pluck the rosemary needles from the stems.
16. 16. Finely chop the rosemary needles.
17. 17. Drain the soaked walnut kernels in a sieve.
18. 18. Place the roasted carrots, olive oil, rosemary, harissa paste, lime juice, and spices in a tall container.
19. 19. Puree the mixture finely with a hand blender.
20. 20. Add a little water if needed to adjust the consistency.
21. 21. Spread the dip onto a slice of whole grain bread.
22. 22. Sprinkle fresh sprouts over the bread.

Nutrition par portion

• kcal: 260
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 23 g