Oh So

Spiced Carrot Pâté

Makes 1 jar


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  


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.

Signup to our Newsletter