Middle Eastern roast carrot salad with herby carrot top yogurt
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- 600g bunched carrots, halved lengthways and larger ones cut into chunky pieces, tops reserved
- 3 tbsp olive oil
- 3 cloves garlic, skins left on, squashed
- a thumb-sized piece ginger, sliced
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp dried chilli flakes
- 1 lemon, juiced
- to serve dukkah, (see notes below)
CARROT-TOP YOGURT
- 150g greek yogurt
- 50g carrot tops, chopped, plus a few picked to serve
- ½ a small bunch dill, chopped
- 1 lemon, juiced
- ground to make ¼ tsp black peppercorns
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Tip the carrots into a bowl, pour in the olive oil, garlic, ginger, spices, lemon juice and lots of seasoning. Toss well, tip into a roasting tray and roast in the oven for 45 minutes, tossing halfway, until charred and really soft.
- STEP 2
Put all of the carrot-top yogurt ingredients into a food processor or blender with 1-2 tbsp of water and whizz until smooth (leave in the processor).
- STEP 3
Remove and discard the ginger pieces from the carrots and squeeze the garlic cloves from their skins into the yogurt and blend. Scrape the carrots and any juices and crispy bits from the tray into a bowl, drizzle over some of the yogurt and sprinkle with dukkah and the extra picked carrot tops to serve.
