Harissa Beet­root Dip

Serves 6, Prep and Cook: 15 mins

New Idea - - New Food Ideas -

¹⁄³ cup blanched al­monds 250g packet cooked, whole

beet­root, drained 2 tsps harissa paste 2 tblsps tahini ½ cup Greek yo­ghurt 100g firm feta, crum­bled Small fresh mint leaves, to gar­nish Sun­bites Grain Waves Sweet Potato,

Cream Cheese & Herb, to serve

1 Heat a small, dry fry­ing pan over a medium to high heat. Add al­monds. Cook, stir­ring for about 5 min­utes, or un­til toasted. Re­move from heat. Cool slightly. 2 Place al­monds in a blen­der. Blend un­til finely chopped. Add beet­root, harissa, tahini and yo­ghurt. Blend un­til smooth. Add feta. Blend un­til com­bined. Trans­fer to a bowl. Re­frig­er­ate, cov­ered. 3 Gar­nish with mint. Serve with Grain Waves.

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