Cumin-roasted carrots on a bed of garlicky yoghurt, finished with Hot Honey, dukkah and herbs.
Serves: 4 as a side | Prep: 10 min | Cook: 30 min
Ingredients
- 600 g carrots, halved lengthways
- 2 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper
- 1 cup thick Greek yoghurt
- 1 small clove garlic, grated
- 2 tbsp The Flavorsmith Hot Honey
- 2 tbsp dukkah or toasted chopped almonds
- Fresh mint or coriander leaves
Method
- Heat the oven to 210°C. Toss the carrots with oil, cumin, salt and pepper.
- Roast 25–30 minutes, until tender and charred at the edges.
- Mix the yoghurt and garlic with a pinch of salt. Spread over a serving plate.
- Pile the hot carrots on the yoghurt.
- Drizzle with Hot Honey, then scatter over the dukkah and herbs.
Chef's tip: Leave thin carrots whole and halve fat ones so they all cook in the same time.