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Roasted carrots with cold green yoghurt and crispy shallots
Serves 4 Starters and mains
Ingredients
- 300g carrots, tops trimmed, halved lengthways
- 1tbsp olive or rapeseed oil, plus extra to fry and drizzle
- 1tsp nigella seeds
- 1tsp garam masala
- ½tsp Kashmiri chilli powder
- 2 banana shallots, thinly sliced
For the green yoghurt
- ½ bunch of coriander
- ½ bunch mint, plus extra leaves to serve (optional)
- 1 small garlic clove
- 300g full-fat Greek yoghurt
- ½tsp sea salt
Method
Preheat the oven to 200C/180C F/Gas 6. Toss the carrots in a large roasting tin with 1tbsp oil, along with the seeds, spices and some salt. Roast for 15 minutes.
To prepare the green yoghurt, blitz the coriander, mint, garlic and half the yoghurt to a fine paste in a food processor. Tip the remaining yoghurt into a large bowl, then fold in the blitzed mixture, along with the salt. Cover and chill in the fridge – it will keep for up to 2 days.
Pour oil into a small frying pan to a depth of 2cm and set over a medium heat until bubbles float to the surface and a small piece of shallot added to the oil turns golden and crispy in 30 seconds. Add the remaining shallots and fry for 1 minute or until deep golden brown. Drain on kitchen paper and sprinkle with salt.
Spoon and swirl the yoghurt on to a serving plate. Top with the carrots and crispy shallots, a few extra mint leaves, if using, and a drizzle of oil to serve.
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