Carrot spread

Ingredients for 1 servings:

• 100 g carrot(s), cooked
• 15 g hazelnut butter
• 15 g pumpkin seeds
• 15 g sunflower seeds
• 1 tbsp hazelnut oil or walnut oil
• Salt and pepper, freshly ground, to taste
• ½ tsp cumin powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roast pumpkin and sunflower seeds in a pan without fat. Remove from the pan and let cool. Then roughly chop. Place the carrots, salt, pepper, cumin, and oil in a tall, narrow bowl and chop using a hand blender. It’s okay to leave some carrot pieces visible. Add the chopped seeds and stir in. Taste again and adjust the seasoning if desired. To serve, spread on bread and garnish with parsley leaves. If you don’t like cumin, simply omit it; sunflower or rapeseed oil will also work, of course.