Cooling Avocado, Mint & Carrot Leaf Dip (v)

Avocado, Mint & Carrot Leaf Dip

You could probably call this dip Guacamole, but where I make my guacamole with garlic and chilli and keep the avocado chunky this “dip” is smooth and cooling with hints of flavour coming from the mint and the sweet carrot leaves. It is a great, quick recipe that sits just as well alongside grilled meats as it would with crisps (chips) and salsa.

I love the addition of sweet carrot leaves, using them is another way to ensure that nothing is wasted from your weekly shop or kitchen garden and they are a great alternative to parsley or other herbs.

  • One ripe avocado, peeled & stoned
  • One tablespoon of crème fraîche
  • A small handful of carrot leaves
  • Two fresh mint leaves
  • Juice of half a lemon
  • A pinch of sea salt

Put all the ingredients in a blender and blend until smooth.

As avocado oxidises once cut, this dip will keep in the fridge for no more than a day or so.

Roast Tomato & Pepper Sauce with Tarragon (v)

Simple, quick and super fresh. Ideal as a quick pizza topping or for stirring through steaming hot pasta.

  • Ten or twelve medium sized tomatoes, washed and left whole
  • A red pepper, deseeded and roughly chopped
  • A handful of tarragon, chopped finely
  • A whole clove of garlic, left in its papery skin
  • A good pinch of sea salt
  • A gloss of good quality oil such as olive or avocado

Heat the oven to 180ºC.

In a large tray arrange the tomatoes, pepper and garlic bulb. Scatter over the salt and tarragon and gloss over the oil.

Roast in the over for 45 minutes until the tomatoes have taken on some colour and the garlic is soft. When the garlic is cool enough to handle, separate the cloves and squeeze out the garlic into a blender. Discard the papery skins. Add the rest of the ingredients and blend until smooth. Decant in to a sterilised jar. Keep refrigerated.