Burnt Leek & Caper Berry Dip with Raw Veggies Recipe
Healthy choice
Gluten-free option
Nut-free option
Freshly Picked
Easy peasy
Entertaining
Sauces & dips
This dip has depth. Even in a shallow bowl ;) The rich, roasted leeks and the pops of caper berry flavour are offset perfectly by the fresh simplicity of the dipping veggies.
You will need
Serves 6
Dip
- 1 leek, washed and finely diced
- 4 tablespoons extra virgin olive oil
- Pinch salt
- 1 jar caper berries, stalks removed, roughly chopped
- 3 teaspoons lemon juice
- 3 tablespoons soy sauce (or tamari if gluten-free required)
- 3 tablespoons rice vinegar
- 3 teaspoons sugar
Fresh veg for dipping
- 1 bunch radishes, halved
- 1 bunch baby carrots
- 2 small Lebanese cucumbers, quartered lengthwise
- 1 cos lettuce, leaves picked
- 1 teaspoon extra virgin olive oil
- Pinch salt
Recipe: Simon Toohey
Directions
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Step 1
In a pan on medium high heat add 1 tablespoon of extra virgin olive oil, leek, a pinch of salt and caper berries. Fry until soft and dark. Add a splash of water if the leek is cooking too quickly. Turn the heat off and let cool.
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Step 2
Pour the leek mixture into a bowl and add 2 tablespoons of extra virgin olive oil, lemon juice, soy sauce, vinegar, and sugar. Using a stick blender, blitz to a smooth paste. Add remaining tablespoon of olive oil and stir through.
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Step 3
Place all of your sliced vegetables onto a serving board and season with a pinch of salt and drizzle with extra virgin olive oil.
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Step 4
Pour the dip into a bowl and serve with the vegetables.
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Recipe: Simon Toohey
