Spiced goat's cheese dip

Spiced goat's cheese dip

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Cooking time

Prep: 15 mins No cooking needed

Skill level

Easy

Servings

Serves 4 - 6

Put this on the table for everyone to munch on while the main course is getting underway - use leftovers in the lunchbox

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
145
protein
8g
carbs
2g
fat
12g
saturates
5g
fibre
0g
sugar
1g
salt
0.62g

Ingredients

  • 1 tbsp sesame seed
  • 1 tbsp skinned hazelnut
  • 1 tsp cumin seed
  • 1 tsp coriander seeds
  • 200g soft rindless goat's cheese, such as Pant-Ysgawn
  • 3-4 tbsp milk
  • few mint leaves
  • radishes and toasted bread or pittas to serve

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Method

  1. Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.
  2. Beat the goat’s cheese with the milk to soften it, then add a little seasoning if needed. Tip half into a small bowl (glass, if you have one, to show off the layers) and scatter with half the seeds and a few torn mint leaves. Repeat the layer and serve with a bowl of cold radishes and toasted pittas or bread.

Recipe from Good Food magazine, May 2007

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