Plant-Based
Creamy coconut carrot mash with sesame, walnut and oat balls with a quick dill pickle cucumber salad.
1. Slice the carrots. Add to a saucepan and cover with water. Bring to boil and cook for 10-12 minutes until tender. Drain and blend together with coconut milk using a stick mixer. Season to taste with salt and pepper.
2. While the carrot is cooking, thinly slice cucumber and chop dill fronds. Combine in a bowl with 1/3 cup vinegar and 1 tsp salt. Set aside.
3. Drain beans. Add to small food processor with walnut/oat mix, 2 tsp ground coriander, salt and pepper. Pulse until combined but still a rough consistency. Use oiled or wet hands to shape into even size balls. Roll in sesame seeds to coat.
4. Heat frypan over medium-high heat with 1 tbsp oil. Cook walnut balls (in batches if needed) for 5-8 minutes turning until golden and heated through. Take off heat.
5. Toss snow pea sprouts with mesclun leaves and 1/2 tbsp olive oil.
6. Divide carrot mash and walnut balls among bowls. Garnish with pickled cucumber and serve with side of salad.
NOTES
Blending the carrot mash will give you a smooth finish. Otherwise you can mash with a fork or potato masher.
If you don’t have any ground coriander you could also use ground cumin to flavour the walnut balls.
2. While the carrot is cooking, thinly slice cucumber and chop dill fronds. Combine in a bowl with 1/3 cup vinegar and 1 tsp salt. Set aside.
3. Drain beans. Add to small food processor with walnut/oat mix, 2 tsp ground coriander, salt and pepper. Pulse until combined but still a rough consistency. Use oiled or wet hands to shape into even size balls. Roll in sesame seeds to coat.
4. Heat frypan over medium-high heat with 1 tbsp oil. Cook walnut balls (in batches if needed) for 5-8 minutes turning until golden and heated through. Take off heat.
5. Toss snow pea sprouts with mesclun leaves and 1/2 tbsp olive oil.
6. Divide carrot mash and walnut balls among bowls. Garnish with pickled cucumber and serve with side of salad.
NOTES
Blending the carrot mash will give you a smooth finish. Otherwise you can mash with a fork or potato masher.
If you don’t have any ground coriander you could also use ground cumin to flavour the walnut balls.
Carrots, 6
Coconut milk, 165ml
Continental cucumber, 1
Dill, 1 packet
Black beans, 2 x 400g
Walnut/oat mix, 1 packet (120g)
Sesame seeds, 1/2 packet (35g) *
Snow pea sprouts, 1/2 punnet *
Mesclun leaves, 1 bag (60g)
FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, white wine vinegar, ground coriander

Coconut milk, 165ml
Continental cucumber, 1
Dill, 1 packet
Black beans, 2 x 400g
Walnut/oat mix, 1 packet (120g)
Sesame seeds, 1/2 packet (35g) *
Snow pea sprouts, 1/2 punnet *
Mesclun leaves, 1 bag (60g)
FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, white wine vinegar, ground coriander

