Spiced goat's cheese dip
Serves 4 - 6
Easy
Prep:
No cooking needed
Put this on the table for everyone to munch on while the main course is getting underway - use leftovers in the lunchbox
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- 1 tbsp sesame seed
- 1 tbsp skinned hazelnut
- 1 tsp cumin seed
- 1 tsp coriander seeds
- 200g soft rindless goat's cheesesuch as Pant-Ysgawn
- 3-4 tbsp milk
- few mintleaves
- radishesand toasted bread or pittas to serve
Nutrition: per serving
- kcal145
- fat12g
- saturates5g
- carbs2g
- sugars1g
- fibre0g
- protein8g
- salt0.62glow
Method
step 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.
step 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.
