This fresh and tangy pate is great served on bread, vegetable sticks or with Clearspring Oatcakes.
250g carrot, peeled, chopped into chunks
1 clove garlic
2tsp Clearspring Tamari Soya Sauce
½tsp Clearspring Umeboshi Purée
5g Clearspring Pickled Ginger, finely chopped plus 1 tsp of ginger juice
1tsp Clearspring Toasted Sesame Oil
1tbsp coriander, chopped
1. Boil or steam the carrots with a pinch of Clearspring Traditional Sea Salt and the garlic for about 5-7 minutes until they are just tender.
2. Drain the carrots and put them into a blender with the Tamari, breadcrumbs and Umeboshi Purée and blend to a smooth consistency.
3. Now stir in the Sesame Oil and coriander. Taste and add a little extra Tamari if desired.