Name: Spiced goat's cheese dip
Total time: 15 min
Yield: 6
Cuisine: French
Ingredients: 1 tbsp sesame seed; 1 tbsp skinned hazelnut; 1 tsp cumin seed; 1 tsp coriander seeds; 200g soft rindless goat's cheese such as Pant-Ysgawn; 3-4 tbsp milk; few mint leaves; radishes and toasted bread or pittas to serve

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Spiced goat's cheese dip

Spiced goat's cheese dip

Mary Cadogan

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Serves 4 - 6

Easy

Prep: 15 mins

No cooking needed

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Put this on the table for everyone to munch on while the main course is getting underway - use leftovers in the lunchbox

Easily doubled

Easily halved

Vegetarian

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Sesame flatbreads

A star rating of 4.3 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp sesame seed
1 tbsp skinned hazelnut
1 tsp cumin seed
1 tsp coriander seeds
200g soft rindless goat's cheese

such as Pant-Ysgawn
3-4 tbsp milk
few mint

leaves
radishes

and toasted bread or pittas to serve

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Nutrition: per serving

kcal145
fat12g
saturates5g
carbs2g
sugars1g
fibre0g
protein8g
salt0.62g

low

Method

step 1

Put the seeds and nuts in a frying pan, then gently heat to toast them, removing them from the heat when the seeds start to pop and give off their aroma. Grind fairly coarsely using a pestle and mortar, then season with a little salt.
step 2

Beat the goat’s cheese with the milk to soften it, then add a little seasoning if needed. Tip half into a small bowl (glass, if you have one, to show off the layers) and scatter with half the seeds and a few torn mint leaves. Repeat the layer and serve with a bowl of cold radishes and toasted pittas or bread.

Recipe from Good Food magazine, May 2007

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