Summer is just beginning and we are in the mood for long summer lunches.
This Sunday we have three recipes in one: oven roasted carrots, hummus and a green sauce!
It's a recipe full of flavour, colour and great taste! You can cook it together for a summer lunch or separately for an aperitif, for example.
What you need for 4 people as a main course or 6 people as a side dish:
> Carrots: 10 carrots, a bunch of coriander, a handful of pistachios, olive oil, herbes de Provence
> Hummus: 400g chickpeas, 1 Greek yoghurt, 1 lemon, 2 tablespoons tahini, garlic and cumin
> Green sauce: parsley, coriander, mint, lemon, garlic and green chillies
The essentials of this recipe:
> our Small Serving Dish for carrots, here in our Leopard Print Medium pattern
1. Roasted carrots
Peel the carrots, cut off the ends and then cut them into strips of about 1cm. Place the carrots on a baking tray covered with baking paper. Add the herbes de Provence, olive oil, salt and mix. Spread them out on the baking sheet and bake for 20 minutes at 210°.
During this time...
Peel the garlic cloves and place them in a bowl. Add the chickpeas with their water, leaving some aside for presentation. Then add the Greek yoghurt, tahini, cumin and olive oil. Add the juice of half a lemon, a little salt and blend. Taste and adjust according to your taste. For example, you can add a clove of garlic, a little tahini... Follow your taste buds!
For the presentation, cut up some small bird's eye chillies. Pour the hummus into a bowl and make a small hole in the centre. Add some chickpeas, a good drizzle of olive oil, a little salt, herbes de Provence, paprika, the bird peppers, a few sesame seeds and a squeeze of lemon juice.
3. The green sauce
Peel a clove of garlic and pour it into a jug. Chop the parsley, coriander and mint. Add the herbs to the jug. Add the juice of half a lime and one lemon. Cut off the stems of the green chillies and add them to the carafe. Add a little salt, olive oil and 1/2 glass of water. Blend! Add three teaspoons of Greek yoghurt and blend again. For presentation, pour the sauce into a teacup.
4. Presentation of roasted carrots
Place the roasted carrots on a small serving dish. Chop some coriander and chop the pistachios. Add the green sauce to the carrots lengthways, followed by the hummus. Then add the coriander, pistachios and a few sesame seeds.