Image: Martin Davidson

Carrot + Coriander Dip

(at front of image)

This is a great dip with a bit of bite – it also works well served with fish or burgers.

INGREDIENTS

110g carrots, peeled and grated
200g natural yoghurt
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp lemon juice
1 tbsp olive oil
large handful of coriander, chopped
large handful of mint, chopped

METHOD

• In a pan over moderate heat dry roast the coriander and cumin seeds for about 5 minutes, shaking pan occasionally to prevent burning
• Crush in a pestle and mortar
• Mix together with all the other ingredients
• Serve and enjoy.

Recipe by Jo Beer, www.revitalise.com.au

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