Carrot and feta spread

Ingredients for 6 servings:

• 100 g bell pepper(s), red
• 200 g carrot(s)
• 4 cloves garlic
• 2 tsp rice flour
• 60 g butter
• 200 g cashew nuts
• 200 g sheep’s cheese
• 4 tbsp parsley, chopped
• 2 tbsp Dill, chopped
• 2 pinches of thyme, dried
• ½ tsp salt
• ½ tsp vegetable stock powder
• 2 tsp sweet paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Finely chop the bell pepper, carrots, and garlic, or chop them in a food processor. Steam with rice flour and butter for about 10 minutes. Let cool. Chop the cashews in the food processor (I like them very fine). Finely chop the feta cheese and herbs (more if desired). Now puree all ingredients with a hand blender and season with spices. Tip: I always make double the batch and fill them into small, approximately 160-200g screw-top jars and freeze them. This way, you always have a supply, and it only takes a little longer.