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DIPS
SCHARFER KAROTTEN-FETA-DIP
Zutaten
500 g Karotten, geschält und in 1,5 cm grosse Stücke geschnitten
2 Esslöffel Olivenöl Extra Vergine, und noch zusätzlich einige Tropfen zum Ser-
vieren
Salz und Pfeffer nach Belieben
125 g (½ Cup) Griechischer Naturjoghurt
3 Teelöffel Apfelessig
1 Knoblauchzehe, halbiert
1 Esslöffel frische, gehackte Korianderblätter, und noch einige Blätter zusätzlich
zum Garnieren
1¼ Teelöffel Kreuzkümmel
½ Teelöffel gemahlener Ingwer
Eine Prise gemahlenes Chilipulver oder Cayenne-Pfeffer
Salz und frisch gemahlener, schwarzer Pfeffer, nach Belieben
50 g Feta-Käse, zerkrümelt
Knuspriges Pita-Brot
Zubereitung
1. Backofen auf 170 °C ohne Umluft (150 °C mit Umluft) vorheizen. Backblech mit
Backpapier auslegen.
2. Karottenstücke auf dem Backblech verteilen. Mit Öl beträufeln und wenden, so
dass alle Karotten mit Öl bedeckt sind. Nach Belieben mit Salz und Pfeffer wür-
zen. Für 50 Minuten im Ofen backen, nach der Hälfte der Zeit einmal wenden,
bis alle Karotten weich sind. Zum Abkühlen 10 Minuten beiseite stellen. In den
Mixkrug geben.
3. Restliches Olivenöl, Joghurt, Essig, Knoblauch, Koriander, Kreuzkümmel und Ing-
wer dazugeben und mit Deckel und Messbecher verschliessen.
SOLIS Twist Mix -Rezepte D_2014 24.02.15 11:34 Seite 30
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