Beetroot Dip and Spicy Peanut Topping

2 delicious condiments for topping your veg or protein of choice. Great for adding delicious flavour and you can make a big batch and keep in the fridge.

Spicy Peanut Topping

5 onion shallots or 3 banana shallots roughly chopped

3 red chilies deseeded and roughly chopped

3 cloves of garlic peeled and roughly chopped

2cm piece of ginger peeled and roughly chopped

1 lemongrass outer leaves and stalk removed

150g roasted peanuts blitzed roughly (don’t obliterate)

Juice of ½ lime

1tbsp coconut aminos

2tbsp palm sugar

220ml water

Blend the 1st 5 ingredients well then add 1tbsp coconut oil to a pan and add the mix and cook for about 10 minutes over a medium heat until the rawness is gone and it is smelling fragrant.

Tip in the peanuts, lime juice, water, palm sugar and coconut aminos, stir then bring to the boil. Reduce to a low heat and cook for about 2 minutes.

Decant and store in the fridge. Let it come to room temperature to serve. This is delicious as a topping for salad or with roasted veg or your favourite protein.

Beetroot Dip

2 large cooked beetroots

80ml balsamic vinegar glaze or 120ml of non reduced good quality vinegar of choice

1tsp smoky paprika

1tsp onion salt

½ tsp dried chilies

Blend everything until smooth. Decant and store in the fridge.