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
- 120g roast vegetables. (I used celeriac and aubergine)
- 80g cashew nuts
- 1tbsp sweet miso
- 1tbsp olive oil
- Some fresh mint
- 2 small lettuces
- 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.