The Times Magazine - UK (2020-10-17)

The Times Magazine 39

VEGETABLE DIPS

WITH BREADSTICKS

Serves 4

CARROT, SPLIT PEA AND YOGHURT DIP

• 75g dried yellow split peas • 150g
  coarsely grated carrots • 1 tbsp
  ground cumin • 1 small garlic
  clove, crushed • 2 tsp shredded
  preserved lemon rind • 250g
  natural yoghurt • 2 tbsp chopped
  mint leaves • Sea salt flakes and
  freshly ground black pepper

1 Soak the split peas overnight in
plenty of water. The next day, put
them in a saucepan and cover with
fresh water. Place over a high heat
and bring to the boil, then reduce
the heat to a simmer and cook for
30 minutes. Drain and leave to cool.
2 Mix together all the ingredients
and season to taste with salt and
black pepper.

BEETROOT DIP

• 300g cooked beetroot • 1 tbsp
  coriander seeds, crushed • 100g
  ricotta • 1 garlic clove, finely
  grated • 4 tbsp olive oil • 3 tbsp
  chopped flat-leaf parsley leaves


• 2 tbsp apple cider vinegar


• Sea salt flakes and freshly
  ground black pepper

Place all the ingredients except
the vinegar in a food processor
and blend to a smooth paste.
Season to taste with vinegar,
salt and black pepper.

WALNUT AND RED PEPPER DIP

• 3 red peppers • 1 tbsp tomato
  puree • 4 tbsp olive oil • 1-2 tsp
  chilli flakes • 2-3 tbsp lemon
  juice • Sea salt flakes and
  freshly ground black pepper


• 75g walnuts, finely chopped

1 Preheat the oven to 200C/Gas 6.
2 Roast the peppers until blackened
(30-35 minutes), then place in a
container and cover for 5 minutes
for the skins to loosen. Peel off
and discard the skins, then split
and deseed them (be careful;
they are hot).
3 Put the peppers in a blender
with the tomato puree, oil and
chilli flakes and blitz until smooth.
Season to taste with lemon juice,
salt and black pepper, then mix in
the finely chopped walnuts.

Eat!

SCANDI VEGGIE