Recipe by @Zarskitchen

Ingredients

150g Baby carrots

4 Endives sliced into quarters

Cherry tomatoes quartered

200g Oddpds Gungo Split Peas

120g Tahini

5 cloves garlic crushed

1½ Lemons juice and 1 Lemon zest

1 tsp Mustard Seeds

1 tsp Cumin Seeds

10 Curry leaves

250 ml Olive oil plus more for drizzling

80 ml Water

Salt and Pepper

3 Shallots sliced into wedges

3 tbsps Olive oil

2 tbsps Sugar

Method

1. Pre-heat oven to 220℃ 
2. Place endives and carrots on a baking tray with a drizzle of olive oil, salt, and pepper
3. Roast about 15 minutes until cooked and slightly charred but still firm enough to hold and dip, set aside
4. In a saucepan on medium heat, dry toast the curry leaves, cumin seeds, and mustard seeds for a minute until fragrant, set aside.
5. On another baking tray, toss the shallots with olive oil, sugar, salt, and pepper, and roast in the oven until crisp and golden.
6. In a food processor, whizz together the guno split peas, tahini, garlic, lemon juice, lemon zest, olive oil, water, and the dry toasted spices.
7. Add more water until the gungo split pea dip is to your desired consistency
8. Taste and add more salt or lemon if desired
9. Place dip on a serving plate with roasted carrots, endives, cherry tomatoes, and caramelized shallots
10. Drizzle with olive oil, sprinkle with sea salt, and serve immediately.