Carrot Bruschetta

Ingredients

2 tbsp fresh coriander
chopped Slices of a good bread
1 clove of garlic
3 tbsp houmous
1 tbsp rapeseed oil
1 clove of garlic, crushed
1 red chilli, deseeded and finely sliced
½ tsp cumin seeds
200g carrots, grated

Method

Heat the oil in a pan and cook the garlic, chilli, cumin seeds and carrots for 1-2 minutes, stirring, until softened, on the simmering plate. Set aside to cool, and then stir in the coriander.

Meanwhile toast the bread, or ‘grill’ in the roasting oven or on a griddle pan and rub with the clove of garlic. Spread with the houmous and top with the spicy carrot mixture.

Carrot Bruschetta

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.