Manual Solis 8322 - Twist and Mix (page 98 of 104) (English, German, French)

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DIPS

SPICED CARROT & FETA DIP

• Ingredients

500 g carrots, peeled and cut into 1,5 cm slices

2 tablespoons extra-virgin olive oil, some more to garnish

Salt and pepper, to taste

125 g (½ cup) natural Greek style yogurt

3 teaspoons apple cider vinegar

1 garlic clove, halved

1 tablespoon chopped fresh coriander leaves, some more to garnish

1¼ teaspoons ground cumin

½ teaspoon ground ginger

Good pinch ground chilli or cayenne pepper

Salt and freshly ground black pepper, to taste

50 g feta cheese, crumbled

Crisp pita bread, to serve

• Method

1. Preheat oven to 170 °C with no fan (150 °C fan- forced). Line a baking tray with

non-stick baking paper.

2. Place carrots on prepared tray. Drizzle with oil and toss to coat. Season to taste

with salt and pepper. Bake for 50 minutes, turning halfway, or until tender. Set

aside for 10 minutes to cool. Transfer to blender jug.

3. Add remaining olive oil, yogurt, vinegar, garlic, coriander, cumin and ginger into

blender jug and secure lid and measuring cap.

SOLIS Twist Mix -Rezepte E_2015 24.02.15 11:39 Seite 98

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Solis 8322 - Twist and Mix Manual

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