200g silken tofu, drained
Zest of ½ lemon and 2 tbsp. juice
1 tsp onion powder
1 ½ tbsp. Japanese rice vinegar
½ garlic clove, crushed
2 tsp Dijon mustard
1 bunch dill, fronds picked and chopped
350g baby carrots, scrubbed
2 tbsp. olive oil
2 tbsp. runny honey
1 tbsp. cumin seeds
Handful chopped parsley
Put the tofu, lemon zest and juice, onion powder, vinegar, garlic and mustard in a blender and blitz until smooth, adding a splash of water to loosen if necessary. Transfer to a bowl and season generously. Chill in the fridge until needed.
Preheat the oven to 200C, gas mark 6. Tip the baby carrots onto a large baking tray lined with baking paper. Drizzle with the olive oil, honey and cumin seeds and mix well. Roast in the oven for 25 minutes.
Fold the chopped dill into the dip. Arrange the carrots on a large serving plate, scatter over the parsley and serve with the dip.
PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE