This one’s dead easy – just chop, roast and blend. Simple!
Scrub veg, peel onion, wash carrot, rinse parsley
Roast veg for 40-60 minutes 200C in roasting tin with a little olive oil to coat until knife goes in easily to veg. (Pumpkin and garlic cook first so perhaps put these in after 20 minutes)
Whilst roasting veg lightly toast 150g of cashew pieces in oven for 10 minutes. Cut carrot into batons.
Place cashews, veg and parsley in food processor.
Process until smooth adding a little olive oil and lemon juice to taste. Add salt and pepper to taste
Add tablespoon of yoghurt and blend – eat with peeled carrot crudités.
Ingredients (serves 2)
Ingredients from your veg bag:
4 or 5 small beetroots (cut into 4 or 5 chunks) White radishes cut into 2 or 3 Quarter of pumpkin cut into 5 1 onion cut into 2
4 garlic cloves
Other ingredients:
Cashews – some
Yoghurt – small pot
Parsley – handful
