Carrot and Ginger Pâté

2 large carrots
20g of fresh root ginger, chopped in small slices
6 chives, chopped finely
1 soup spoon of paleo mayonnaise
10g of sesame seeds
Salt and pepper (seasoning)

Peel and dice the carrots, boil them in salted water for about 15-20 minutes, until they are soft. Put them a side and allow them to cool down. Toast the sesame seeds on a tray in the oven for five minutes at 180°C. When the cooked carrots are cold, blend them with the ginger, mayonnaise and seasoning. Then add the finely chopped chives and stir them in well. Place the carrot pâté in a bowl garnished with the toasted sesame seeds. If you are not going to serve this straight away keep it in the fridge.

From: Hotel Posada del Valle