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The Adviser. Australia No. 1:1251 Wednesday, May 20, 2015 – Page 19
Taste of the Valleys
Carrot, Coriander and Yoghurt Dip
Serves: 2 people Prep Time: 5 Minutes Cook Time: 5 Minutes
Ingredients
Method
• • • • •
Heat the olive oil in a small nonstick frying pan over medium heat.
• • • •
1 tsp olive oil 1small carrot grated 1garlic clove crushed 1 tsp ground cumin 130g (1/2 cup) low-cal natural yoghurt 1tbs chopped, fresh coriander 4 celery sticks, trimmed and cut into 5cm lengths ½ red capsicum, cut into strips 4 snow peas, whole
Cook the carrot, stirring, for 2 to 3 minutes, or until softened. Add the garlic and cumin, and cook for 1 minute, or until fragrant and set aside to cool. Combine the cooled carrot mixture, yoghurt and coriander in a small bowl and serve with celery, capsicum sticks and snow peas.
Page 20 – The Adviser. Australia No. 1:1251 Wednesday, May 20, 2015
Taste of the Valleys
The Adviser. Australia No. 1:1251 Wednesday, May 20, 2015 – Page 21