Roasted Carrots, Spiced Pumpkin Seeds & Tahini Yoghurt
From the Field Kitchen
-
40 Minutes
-
Serves 4 as a starter 2 as a main course
20 mins
Serves As a sharing dip
What you'll need…
- 1 kg courgette
- 20 basil leaves
- 200ml lemon juice
The method
1
Start by cutting the courgette in half, then cut each half into four slices lengthways.
2
Cook the chopped courgette very quickly in a large hot pan until soft, stirring constantly with no colour.
3
Blend with the basil and lemon juice and serve straight away!
Recipe by Jake Boyce, Groobarbs Field Kitchen - Photograph by Forkful Of Plants
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