Walnut Dip with Grilled Vegetables

Serves 6
Calories: 425 kcal/serving

Healing Foods, Miriam Polunin, page 104

Ingredients

75g walnut halves
200ml low-fat natural yoghurt
1 egg white
20g parmesan, freshly grated
 ½ clove garlic, crushed
pinch of paprika
2-3 drops chilli sauce (piquant), or 1 tbsp freshly chopped herbs (aromatic)
black pepper
sea salt
2tsp olive oil
1 fennel bulb, thinly sliced from top to base
1 small sweet potato, thinly sliced
300g winter squash, cut into 1 inch strips
2 yellow/orange peppers, cut into thin strips
2 courgettes, cut into 10cm lengths and quartered
170g wholegrain bread to serve
 
 

Method

  1. Grind the walnuts to a coarse flour.

  2. Mix the walnut flour well with the yoghurt, egg white, parmesan, garlic and paprika. Add the chilli sauce or fresh herbs.

  3. Pour the mixture into a saucepan and heat gently for 1-3 minutes. Do not boil. Remove from heat, and season to taste.

  4. Brush the fennel, sweet potato, and winter squash with oil (the rest need no oil).

  5. Grill the vegetables in a skillet, until they just begin to turn brown in places, but are still crunchy (about 5-10 minutes).

  6. Grill a few very thick slices of bread until crisp, and cut into fingers.

  7. Serve the dip warm with grilled vegetables and bread.

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