Ice plant with carrot and lime dipping sauce

(For 4 persons)

• 80 g ice plant

Dip:

• 400 g carrots
• 1 lime
• 1 tbsp cumin seeds
• olive oil
• white pepper from the mill and sea salt
• piece of red allspice

Dip:

• Peel and slice the carrots.
• Place in a saucepan and add water until ¾.
• Add a piece of lime zest, allspice and cumin seeds. Season with sea salt.
• Place the lid on the saucepan.
• When the carrots are cooked, remove the zest from the lime and mix them, preferably in a blender, together with some cooking water, olive oil and the juice of the lime to a smooth sauce.
• Check the seasoning carefully, but keep in mind that ice plant is slightly salty.

TIP! Ice herb or ice plant is not always available as a seasonal vegetable. Feel free to replace with other vegetables or lettuce. In the photo we used “Syrha Leaves”.

Recipe: Frank Fol - The Vegetables Chef®