Warm roasted carrot salad with yoghurt
| Serves: | 4-6 (as a side) |
| Cooking Time: | 35 minutes |
| Prep Time: | 10 minutes |
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- 6 baby carrots, halved
- 2 Tbsp olive oil, to drizzle
- 3 Tbsp (45 ml) Greek yoghurt
- 1/2 lemon, juiced and zested
- sea salt and freshly ground black pepper, to taste
- 1 tbsp sesame seeds, toasted
- micro rocket (or other micro herbs)
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- Pre-heat the oven to 180°c.
- Place the carrots in a roasting dish and drizzle over the olive oil. Season with salt and pepper and place in the oven.
- Allow to roast for 35 minutes or until slightly caramelised and just cooked through.
- To serve, combine the yoghurt, lemon juice, zest and seasoning and mix well.
- Spread the yoghurt on a serving plate and top with the roasted carrots.
- Sprinkle with sesame seeds and micro rocket leaves before serving.
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