Roasted Carrot + Butter Bean Dip with Carrot Top Salsa

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1. Pre-heat the oven to 200 degrees Celsius, or use a grill. Chop off the tops of the carrots, slice in half, then season with smoked paprika, ground cumin, 1 tsp turmeric, salt + pepper. Mix to cover, then drizzle generously with olive oil. Roast in the oven for 20-30 mins, or until tender, charred + cooked through. Leave to cool slightly.

2. In a food processor, add the roasted carrots (reserve 1 half for garnish), then grate in the garlic + blend until the carrots have broken down - you may need to stop + scrape down the sides of the blender.

3. Add the butter beans (reserve some of their liquor + some beans for garnish), a good squeeze of lemon juice, nutritional yeast, 1 tsp turmeric + a healthy drizzle of extra virgin olive oil (2-3 tbsp).

4. Whilst blending, stream in 1-2 tbsp of the bean liquor to help the dip become super creamy + smooth. Season to taste with salt + pepper.

5. For the carrot top salsa, wash + finely chop the reserved carrot tops. Then in a bowl, add the carrot tops, finely chopped parsley, a grating of lemon zest + 2 tbsp olive oil. Mix well, seasoning to taste with salt + pepper. You could also grate in a garlic clove here too!

6. To serve, spoon the dip into a bowl. Top with reserved roasted carrot (chopped up into chunks), a handful of reserved butter beans + a generous drizzle of salsa. Serve with flatbreads + enjoy!

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