Name: Carrot ricotta spread with roast beef and rocket on rye
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: british
Ingredients: 4 medium (about 450g) carrots, peeled, cut into 2cm pieces; 1 x 215g can chickpeas, drained, rinsed; 200g fresh ricotta; 24.00 gm tahini (sesame paste); 21.00 gm fresh lemon juice; 5.00 gm ground cumin; 1 garlic clove, crushed; Pinch of salt; 6 slices buttered fresh rye bread, to serve; 60g baby rocket leaves, to serve; 12 slices rare roast beef, to serve; 40g snow pea sprouts, to serve

Carrot ricotta spread with roast beef and rocket on rye

0 Likes

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Indulge in a gourmet sandwich with creamy carrot spread.

Ingredients:

4 medium (about 450g) carrots, peeled, cut into 2cm pieces
1 x 215g can chickpeas, drained, rinsed
200g fresh ricotta
24.00 gm tahini (sesame paste)
21.00 gm fresh lemon juice
5.00 gm ground cumin
1 garlic clove, crushed
6 slices buttered fresh rye bread, to serve
60g baby rocket leaves, to serve
12 slices rare roast beef, to serve
40g snow pea sprouts, to serve

Instructions:

Boil the carrot in salted water in a medium saucepan for 10 minutes until tender. Drain and allow to cool for 10 minutes before using.
Combine carrot, chickpeas, ricotta, tahini, lemon juice, cumin, and garlic in a food processor until mixture is smooth. Season with salt to taste, then transfer to a medium bowl.
On serving plates, lay out slices of rye bread. Spread generously with flavorful carrot tahini spread. Layer with peppery rocket, savory roast beef, and delicate snow pea sprouts. Serve promptly to enjoy the fresh flavors.

We use cookies

Similar Recipes

Spinach dip with roast carrot batons

Michela’s carrot & ricotta pasta

Carrot, zucchini and ricotta loaf

Warm beetroot, carrot and ricotta salad with Moroccan beef

Lamb cutlets with whipped feta and carrot pickle