Seeded flatbreads
Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping
Beetroot & mint dip
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 250g vacuum-packed beetroot
- ½ tsp ground cumin
- 2 tsp chopped mintplus a few leaves for sprinkling
- squeeze lemon juice
- 3 tbsp half-fat crème fraîche
- a few pinches nigella seeds
Nutrition: per serving
- kcal48
- fat2g
- saturates1g
- carbs6g
- sugars6g
- fibre2g
- protein2g
- salt0.2glow
Method
step 1
Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.
