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Method
Step 1
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Arrange the carrot on 1 lined tray. Drizzle with oil. Add the harissa, cumin and paprika and toss to coat. Roast, turning occasionally, for 50 mins or until the carrot is very tender. Set aside to cool.
Step 2
Meanwhile, place the pita bread on the remaining lined tray. Spray with olive oil spray and season. Bake, turning halfway through cooking, for 5 mins or until crisp. Set aside to cool. Break into large pieces.
Step 3
Place the carrot, yoghurt and coriander in a food processor and process until smooth. Transfer to a serving bowl. Season. Top with extra yoghurt. Sprinkle with pepitas and pomegranate. Serve with pita bread.
Try this easy carrot and coriander dip as a starter for your next celebration. It's packed with irresistible flavour.
Method
Step 1
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Arrange the carrot on 1 lined tray. Drizzle with oil. Add the harissa, cumin and paprika and toss to coat. Roast, turning occasionally, for 50 mins or until the carrot is very tender. Set aside to cool.
Step 2
Meanwhile, place the pita bread on the remaining lined tray. Spray with olive oil spray and season. Bake, turning halfway through cooking, for 5 mins or until crisp. Set aside to cool. Break into large pieces.
Step 3
Place the carrot, yoghurt and coriander in a food processor and process until smooth. Transfer to a serving bowl. Season. Top with extra yoghurt. Sprinkle with pepitas and pomegranate. Serve with pita bread.
