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Roasted Veg and Walnut 'Hummus' with Chimichurri

Heaven-sent roasted root veg, creamy, nutty walnut ‘hummus’ & punchy Chimichurri.

Heavenly!

Serves: 2

Total time: 20 minutes

Ingredients:
- - 300g baby carrots
  - 150g cooked beetroot
  - 20g unsalted butter
  - 1 tbsp olive oil
  - 1tsp sugar
  - 1 tsp fine salt
  - 6 sprigs thyme
  - 4 cloves garlic
  - 80g walnut
  - 40g crustless sourdough bread
  - 1 tbsp lemon juice
  - 2 tbsp walnut oil
  - 40g Holy Moly Chimichurri
Method:
- 1. For the walnut ‘hummus … bring half-kettle of water to the boil.
  2. Put the walnuts, half the garlic, half the salt, some black pepper in a small food processor, then whizz to a breadcrumb consistency.
  3. Add to the processor the breads and which again. With the motor running, add 200ml of hot water until it forms a paste.
  4. Add the lemon juice, walnut oil and whizz again. It will be a little wet at this stage. After a while (in fridge), it will thicken.
  5. Meanwhile, put the remaining ingredients (except cooked beetroot) in a large, deep-frying pan with 250ml of water and bring to boil.
  6. Boil for 10 mins. Shake pan occasionally, until all the water has evaporated, only leaving a buttery dressing for carrots.
  7. Tip the cooked beetroot into the pan and warm the whole mix through. Caramelise with extra butter if required!
  8. Now time to dress the platter! Spread ½ the walnut ‘hummus’ over the plate and top with the hot carrot and beetroot mix.
  9. Delicately dress the dish with the Holy Moly Chimichurri

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