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Butternut & hazelnut dip with olive oil crispbread


Butternut & hazelnut dip with olive oil crispbread Recipe

Ingredients:
  • olive oil
  • 600g butternut squash , peeled and cut into small dice
  • mandarin , juiced
  • 25g Parmesan , finely grated
  • 20g blanched hazelnuts , halved, peeled and toasted
  • baby beetroot leaves, or other baby leaves, to garnish
  • 200g plain flour
  • 1 tsp baking powder
  • sea salt
  • tsp smoked paprika
  • olive oil , for brushing
Directions:
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Rank

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