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DIPS
DIP ÉPICÉ AU FETA ET AUX CAROTTES
Ingrédients
500 g de carottes, épluchées et coupées en morceaux de 1,5 cm
2 cs d’huile d’olive extra vierge, et quelques gouttes pour server
Sel et poivre à volonté
125 g (½ cup) de yaourt grec nature
3 cc de vinaigre de pomme
1 gousse d’ail, coupée en deux
1 cs de coriandre fraîche, hachée et quelques feuilles pour servir
1¼ cc de cumin
½ cc de gingembre en poudre
1 prise de chili en poudre ou de poivre de Cayenne
Sel et poivre noir fraîchement moulu, à volonté
50 g de fromage feta, émietté
Pain pita croustillant
Préparation
1. Préchauffez le four à 170 °C (chaleur tournante 150 °C). Mettez du papier sul-
furisé sur la plaque à four.
2. Placez les carottes en morceaux sur la plaque. Parsemez avec un peu d’huile et
mélangez, afin que toutes les carottes soient recouvertes d’huile. Assaisonnez
avec du sel et du poivre selon vos goûts. Mettez au four pendant 50 minutes jus-
qu’à ce que toutes les carottes soient tendres. Tournez à mi-cuisson. Laissez re-
poser pendant 10 minutes puis versez les carottes dans le bol mixeur.
3. Ajoutez le reste de l’huile d’olive, le yaourt, le vinaigre, l’ail, la coriandre, le cu-
min et le gingembre. Placez le couvercle avec le gobelet gradué sur le bol et fer-
mez-le.
SOLIS Twist Mix -Rezepte F_2015 26.02.15 09:58 Seite 64
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