Rustle up this light and bright Moroccan spicy carrots and beetroot with paprika houmous recipe to cheer up a chilly winter day.
Serves 2
Ingredients:
1 medium-large raw beetroot or 2 small ready cooked organic beetroot
4 carrots
1 tsp coconut oil or ghee
1 garlic clove (crushed or fi nely chopped)
1 tsp ras el hanout
1 tsp cumin seeds
1 generous handful of mint (roughly chopped)
1 tbsp fresh lemon juice
1 small handful of pistachio nuts
Himalayan salt and freshly ground black pepper
Organic houmous and paprika to serve
Method:
Wash the raw beetroot well and trim, then place in a saucepan covered with water. Bring to the boil, then reduce the heat and simmer for about 1 hour until cooked through, topping up the water if necessary. Remove from heat and leave until cool enough to handle, then peel away the skin and cut into small chunks.
If using cooked beetroot, simply remove from packet, chop each into 6–8 chunks and put to one side.
Peel the carrots and slice into 12cm (5in) batons. Steam for 5 minutes or cook in a saucepan of boiling water for 1–2 minutes so that they are still firm and put to one side. Heat the coconut oil or ghee in a frying pan and gently cook the garlic, ras el hanout and cumin seeds for a few minutes. Add the beetroot and carrots and combine.
Remove from the heat and add the mint and lemon juice, season to taste with salt and pepper and stir through. Divide between two plates, scatter with the pistachio nuts and serve with a dollop of organic hummus sprinkled with paprika.
