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Carrot and goats’ yoghurt dip with fennel, caraway and hazelnuts
Serves 6 Starters and mains
Ingredients
- 1kg carrots, peeled and sliced into thick discs
- 1 garlic head, unpeeled, cloves separated
- 1tsp cumin seeds
- 1tsp pul biber or 1⁄2tsp dried chilli flakes
- a few fresh thyme sprigs
- 180ml extra virgin olive oil, plus extra to drizzle
- 150g goats’ milk yoghurt or 50g goats’ cheese and 125g regular natural yoghurt whizzed until smooth
- zest and juice 2 lemons
- 1tsp fennel seeds
- 1tsp caraway seeds
- 50g toasted hazelnuts, roughly chopped
Method
Preheat the oven to 200C/ 180F/ Gas 6. Lay the carrots
and garlic in a single layer on
an oven tray, scatter the cumin
seeds, pul biber or chilli and
thyme over and drizzle 80ml of
the oil over. Season with salt and
pepper and roast for 1 hour until
golden and very tender. Leave
to cool to room temperature.
Squeeze the garlic cloves from their skins, discard the thyme, then transfer the contents of the tray to a blender along with the yoghurt and lemon zest and juice and blend until smooth. While the motor is running, add the remaining oil in a steady stream.
Toast the fennel and caraway seeds in a frying pan over a low heat for 1-2 minutes until fragrant, then tip into a bowl.
Put the carrot dip in a serving bowl and serve topped with a drizzle of olive oil, the toasted spices and hazelnuts.
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