Paul Jobin - The Kauri Chef - creates an easy dish for vegetables from the garden.
Our thanks to Paul for reminding us that homegrown spring onions and carrots pop with flavour when roasted. Click here for his Facebook link as he is posting lots of great ‘lockdown’ recipes:
Tahini yoghurt dipper
Yields 3 cups
| 12 | Baby carrots, precooked |
| 12 | Trimmed spring onions |
| 120gm | Tahini paste |
| 60ml | Boiling water |
| 2 cloves | Minced garlic |
| 375gm | Greek yoghurt |
| 90ml | Lemon juice |
| 135ml | Extra virgin olive oil |
| 10gm | Sea salt flakes |
| 4gm | Freshly ground black pepper |
Method
- Taking a mixing bowl, coat the carrots and spring onions with olive oil, salt flakes and milled pepper. Char over a BBQ to heat.
- Meanwhile, in a mixing bowl, whisk the tahini and water together until smooth.
- Whisk in the garlic, yoghurt, lemon juice, extra virgin olive oil and seasoning.
- Enjoy your Tahini yoghurt with your bbq carrot and spring onion dippers!