Sunday, October 26, 2008

You can use that as dip!

Verde Provedores make a range of organic dips and they have a stall at the Slow Food market. I find it very cute how they prop up a sign saying, "Extend the GM Ban" against their stall.

This week, despite my feelings about buying dips, I got the carrot, parsnip and the harissa. In the past, I found the beetroot dip not beetrooty enough, how sad-face.

I am a big fan of the harissa. It contains roasted red capsicums, carrot, olive oil, lemon, juice, garlic, chili, ground cumin, coriander and sea salt.

I never really thought of harissa as a dip, moreso a condiment. Funnily enough, it seems to go with everything. In complete desperation, I made a salad and slopped on some harissa and yogurt over the top.

I feel like a slob, but that is what humidity does to me.

I'm a fatty
Serves 4

3 ribs of celery, sliced
1/2 spanish onion, diced
1 carrot, diced
2 tomatoes, seeded and diced
1/2 an avocado, diced
1/2 can of canellini beans, drained and rinsed
1/2 can of chickpeas, drained and rinsed
extra virgin olive oil
zest and juice of 1 lemon

Mix the celery, onion, carrot, avocado, lemon zest and beans together and season. Add the juice of the lemon and some oil. Plate it out and then put 1-2 tablespoons of the harissa and an equal amount of yogurt over the top and stir it into the salad.

I ate it with a couple of 9 grain vitaweats and a litre of water. I am the ultimate slop-master.

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