Roast carrot, capsicum, chilli + coriander dip

Name: Roast carrot, capsicum, chilli + coriander dip
Yield: Makes 1.2 kg (2 lb 10 oz)
Ingredients: 1 large green chilli, cut in half (seeds left in); 2 red capsicums (peppers), seeded and flesh chopped into large equal-sized pieces; 150 ml (5 fl oz) light olive oil; 2 garlic cloves, peeled; salt flakes to taste; 1 tablespoon coriander seeds; warm water as needed; finely grated zest and juice of 1 lemon; 1 red bird’s eye chilli, chopped with seeds; 150 g (5½ oz) Greek-style yoghurt; 4 tablespoons thinly sliced fresh coriander (cilantro) leaves; 2 red capsicums (peppers), seeded and flesh chopped into large equal-sized pieces; 1 kg (2 lb 3 oz) carrots, peeled and cut into equal-sized pieces

Preparation info

Makes
1.2 kg

Difficulty
Easy

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

Ingredients

1 kg (2 lb 3 oz) carrots, peeled and cut into equal-sized pieces
2

Starter
Snack
December
Vegetarian
Gluten-free
Winter

Method

Preheat the oven to 180°C (350°F). Put the carrot, capsicum, green chilli and garlic cloves on a large baking tray and drizzle with half the oil. Add the coriander seeds and salt and shake the tray to coat the vegetables. Place the tray in the oven and cook for