Roasted Carrots and Tahini Yoghurt

Ingredients

3 bunches Dutch carrots
2 Tbs extra virgin olive oil
1 Tbs honey
70 g canned chickpeas with lemon, tahini and garlic
2 Tbs pine nuts
1/2 Greek-style natural yoghurt
2 Tbs tahini
1 lemon, zest finely grated, juice
1 tsp smoked paprika
1/4 tsp chilli flakes

Method

Trim carrots, leaving 3 cm intact and reserving the trimmed fronds.

Scrub carrots, paying attention around the tops.

Preheat oven to 200 C. Grease and line two large baking trays with baking paper. Place carrots on one prepared tray. Drizzle with oil and honey. Toss to coat well. Roast for 35 minutes or until carrots are golden and tender.

Meanwhile, place chickpeas on remaining prepared tray. Add to oven and roast for 10 minutes or until starting to brown. Add pine nuts to tray. Cook for a further 5 minutes or until golden.

Combine yoghurt, tahini, zest, juice, paprika, chilli flakes and 2 tablespoons warm water in a small bowl. Refresh 1/4 cup reserved fronds in iced water. Remove and pat dry. Transfer carrots to a serving platter. Top with dressing. Sprinkle with chickpeas, pine nuts and fronds.

Serve.

Credits: Woolworths

Photo Credits: Woolworths