Carrot and lemon pate on toast with feta and pea shoots
Author: Anna Hedworth
Method
- I have been making a carrot, lemon and yoghurt pâté for a while now. I discovered it when I was putting together a vegetarian Middle Eastern-style mezze supper last year. I made tons of different lavosh crackers topped with different seeds and herbs and wanted lots of tasty, colourful dips to go with them.
- For this, simply chop 500g carrots into large chunks and roast at 200C/Gas6 with about 6 cloves of garlic still in their skins and lots of olive oil until the carrots are soft – about 20 mins. Then pop the garlic out of its skins and blitz with 2 big spoons of yoghurt, the zest and juice of half a lemon and a pinch of salt. It’s a lovely sweet dip with a rich hint of roast garlic and sharp lemon.
- Sprinkle with crumbled feta or goat’s cheese, and top with a pile of dressed fresh pea shoots or rocket. The rich sweet pâté is delicious with the sharp salt cheese and fresh shoots.
