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Roast rainbow carrots with herbed yoghurt
Serves Serves 4 as part of a spread Starters and mains
Ingredients
- 1kg mixed rainbow carrots (ideally purple, white and orange)
- 3tbsp extra virgin olive oil
- 3tbsp natural yoghurt
- 1 garlic clove, crushed
- 1tsp fresh dill, finely chopped or ½tsp dried dill
- 1tsp dried mint
- ½tsp nigella seeds
- ¾tsp sesame seeds
Method
Preheat the oven to 200C/400F/Gas 6. Peel the carrots and slicethem diagonally into thick wedges. Toss with 2tbsp of the extra virgin olive oil and 1/4tsp salt and roast for 30-35 minutes, until they are tender but still have some bite.
Meanwhile, whisk together the remaining oil and the rest of the ingredients, except the seeds and 1/4tsp each of salt and pepper. When the carrots are ready, transfer them to a serving dish and allow to cool to room temperature.
Pour over the yoghurt dressing, mix well, then taste and adjust the seasoning. Scatter with the nigella and sesame seeds. For the best results, cover, set aside and allow to rest for around 1 hour before serving.
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