Makes 1 jar

Ingredients:

500 g carrots, peeled and chopped

6 garlic cloves, peeled

2 tbsp olive oil

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp ground harissa

1/2 tsp salt

1/2 cup Primrose’s Kitchen Organic Raw Carrot, Apple & Cinnamon Muesli

1/3 cup walnuts, soaked overnight in the fridge

1 tsp nigella seeds

juice of 1 lemon

sea salt and freshly ground black pepper, to taste

To serve:

micro herbs

bread or crackers  

Method:

Line a baking tray with parchment paper.
Preheat the oven to 180 degrees. On the baking tray, toss chopped carrots and garlic cloves with oil and spices.
Roast until carrots are tender – about 35 minutes. Place roasted carrots and garlic in a food processor or a high speed blender.
Add the muesli, walnuts, nigella seeds and lemon juice.
Process until mostly smooth – you want to maintain some texture.
Taste and season with salt and black pepper, if needed. Top with micro herbs before serving.
Serve with crackers or rustic bread.