Left over roast vegetables.

Left over roast vegetables.

Do you ever have any leftover roast vegetables and are not sure how to use them up? I was more than happy when I added them to my blender with some olive oil, cashew nuts and seasoning and created this delicious dip. I then placed a spoon of the dip on a lettuce leaf and they made a delicious light appetiser. To make this recipe you will need,

Left over roast vegetables

August 11, 2019

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Ingredients
  • 120g roast vegetables. (I used celeriac and aubergine)
  • 80g cashew nuts
  • 1tbsp sweet miso
  • 1tbsp olive oil
  • Seasoning
  • Some fresh mint
  • 2 small lettuces
Directions
  • Step 1 Get your blender and add all the ingredients except the lettuce and blend until you have a tasty dip/paste.
  • Step 2 Wash the lettuce and chop off the stems, arrange the dried lettuce leaves on a plate and add a spoon of the dip and serve.
  • Step 3 I prepared 11 leaves and had extra dip to serve on another occasion.


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