Ingredients:
- 1 leek – white part only
- 750 grams of carrots
- 8-10 unroasted chestnuts and 4 roasted chestnuts for decoration
- 2 tablespoons olive oil
- Salt, pepper, cumin
- Greek yogurt without added sugar
How to prepare:
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1. Cut the leek into large slices.
2. Peel the carrots and cut into small-medium pieces.
3. In a large pot, add the olive oil and after a few seconds when the oil heats up, add the leek and wait until it turns a transparent-golden color.
4. Peel the unroasted chestnuts.
5. Add the carrots and unroasted chestnuts to the pot.
6. Add water to a depth of two fingers and continue to boil until the carrots and chestnuts are soft.
7. Add salt, pepper to taste and a little cumin, mix well until desired texture is achieved. If the dish is too thick, add more water.
8. Serve with a spoonful of Greek yogurt and roasted chestnuts as a topping.
Ingredients:
- 3 beets
- 5 grams cumin
- 300 grams of chickpeas, drained and rinsed
- 30 ml lemon juice
- 1 crushed garlic clove
- 80 grams chopped walnuts
- 50 ml tahini
- 100 grams crumbled feta
- Olive oil
- Salt, pepper
- Mint leaves
How to prepare:
1. Preheat the oven to 200 degrees.
2. Wrap each beet in baking paper.
3. Place on a baking tray. Bake for 1 hour or until tender.
4. Peel the beets and cut into coarse pieces. Place in a food processor.
5. Add the hummus, lemon juice, garlic, nuts, cumin and tahini.
6. Mix in a blender until smooth.
7. Season with salt and pepper.
8. Sprinkle the feta and mint leaves on top.
