Roasted lentil and carrot pâté
Instructions
Peel the carrots and slice them thinly; toss them with 2–3 tablespoons of extra virgin olive oil, salt, pepper and chopped rosemary, then transfer them to a baking tray lined with baking paper.
Add the unpeeled garlic cloves and bake in a preheated oven at 180°C for about 20 minutes, or until roasted.
Set aside a tablespoon of the roasted carrots.
Blend the remaining carrots with the cooked garlic, the well-drained lentils, the walnuts, the lemon juice, the Sriracha sauce and a few basil leaves.
Blend the ingredients, adding a little oil (or cold water) a little at a time until you achieve a pâté-like consistency; season with salt and pepper if necessary.
Serve the pâté with the reserved carrots and a few fresh basil leaves.
Serve the pâté with Sarchio’s vegetable, cereal and chickpea Sfogliette snack.
