Grilled Vegetables with Colorful Walnut Dips – DelicioUS!

Ingredients

• 300 g carrots
• 2 red peppers
• 250 g wild broccoli (Bimi)
• 300 g green asparagus
• 2 tsp mild mustard
• 2 tbsp liquid honey
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 3 tbsp olive oil
• 2 tbsp. lemon juice
• 125 g Californian walnut kernels
• 100 g goat's cream cheese
• 3-4 tbsp. milk
• Oregano for sprinkling
• salt, pepper
• 1 jar roasted peppers (210 g drained weight)
• 2 tbsp. olive oil
• 1 tbsp. lemon juice
• 1 tbsp. tomato paste
• 1 tsp. sweet paprika powder
• Sugar
• 4 stalks each dill and parsley
• 250 g pre-cooked beetroot