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Toasted nuts & seeds dip
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Serves: 4-6 as a nibble/starter
100g mixed nuts
30g mixed seeds
½ tsp ground cumin
½ tsp ground coriander
¼ tsp fennel seeds
2 tbsp groundnut oil
1 clove garlic, crushed
Juice 1 lemon
150g pot natural yogurt
2 tbsp finely chopped
fresh flat-leaf parsley
1. Preheat the oven to 180°C, gas mark 4. Place the nuts and seeds on a large baking tray, add the cumin, coriander and fennel seeds and a tablespoon of the groundnut oil and toss together well. Roast for about 5 minutes until golden.
2. Tip the mixture into a small blender or food processor (reserving a tablespoon for garnish) and blitz until fairly smooth. Add the remaining groundnut oil, garlic and lemon juice and blitz again until smooth.
3. Stir in the yogurt and most of the parsley and season to taste. Spoon into a serving bowl and garnish with the reserved nut and seed mix and parsley.
4. Serve with seasonal dippers (such as wedges of ripe pear, blanched Tenderstem broccoli, steamed Chantenay carrots and radishes), and the spiced carrot crisps below.
Typical values per serving: