Never throw away the oil from a jar of sundried tomatoes! I love using them to roast veggies, especially carrots. I also made a wonderful silky butter bean dip which worked perfectly on toast.
Ingredients:
5-6 Medium Carrots, peeled and cut on the diagonal
2-3 Tablespoons Sun-dried Tomato Oil
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cinnamon
1 Teaspoon Smoked Paprika
Salt And Pepper To Taste
Roasted Pepper Butter Bean Dip:
1 Can Of Butter Beans, Drained
3 Whole Roasted Peppers
3 Sun-dried Tomatoes
Good Glug Of Olive Oil
Juice Of 1/2 Lemon
1 Clove of Garlic
50g Tahini
Salt & Pepper To Taste
Herby Oil:
Handful Of Flat Leaf Parsley, roughly chopped
Good Glug Of Olive Oil
Good Pinch of Sea Salt
Handful Of Hazelnuts
Sun-dried Tomatoes To Garnish
Recipe:
Pre-heat oven to 190c.
On a lined baking sheet add the hazelnuts and roast for 6-7 minutes till evenly toasted. Remove and then roughly chop. In a bowl, toss the carrots with the sun-dried tomato oil and spices. Season with salt and pepper and add to the baking tray. Roast for 30 minutes till caramelised and jammy.
Whilst it's roasting, make the dip by adding all of the ingredients to a blender or food processor. Blend till smooth and transfer to a bowl.
I made a herby oil but adding a handful of parsley into a pestle and mortar, a good glug of olive oil and a pinch of salt. Bash and grind into a wonderful oil.
Toast some sourdough bread, top with the dip, some of the carrots, sun-dried tomatoes, the roasted hazelnuts and finally the herby oil. Enjoy!
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