Roast rainbow carrots with herbed yogurt recipe
Rainbow carrots brighten up a table with their purple and golden hues and this recipe combines them with a fresh, herby yogurt. If you can’t find any rainbow carrots fear not, regular carrots will do, just try and buy organic if you can, as the taste is much better. This salad is best made an hour or so in advance, then left to rest so the carrots soak up all the herby flavours from the dressing.
Recipe from Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan. Published by Bloomsbury on 12 July 2018, RRP £26.
Ingredients
- 1 kg mixed rainbow carrots (ideally purple, white and orange)
- 3 tbsp extra virgin olive oil
- 1 pinch sea salt and freshly ground black pepper
- 3 tbsp natural yogurt
- 1 garlic clove, crushed
- 1 tsp fresh dill, finely chopped, or ½ teaspoon dried dill
- 1 tsp dried mint
- 0.5 tsp nigella seeds
- 0.8 tsp sesame seeds
- 2.2 lbs mixed rainbow carrots (ideally purple, white and orange)
- 3 tbsp extra virgin olive oil
- 1 pinch sea salt and freshly ground black pepper
- 3 tbsp natural yogurt
- 1 garlic clove, crushed
- 1 tsp fresh dill, finely chopped, or ½ teaspoon dried dill
- 1 tsp dried mint
- 0.5 tsp nigella seeds
- 0.8 tsp sesame seeds
- 2.2 lbs mixed rainbow carrots (ideally purple, white and orange)
- 3 tbsp extra virgin olive oil
- 1 pinch sea salt and freshly ground black pepper
- 3 tbsp natural yogurt
- 1 garlic clove, crushed
- 1 tsp fresh dill, finely chopped, or ½ teaspoon dried dill
- 1 tsp dried mint
- 0.5 tsp nigella seeds
- 0.8 tsp sesame seeds
Details
- Cuisine: Palestinian
- Recipe Type: Carrots
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/390°F/gas mark 6.
- Peel the carrots and slice them diagonally into thick wedges. Toss them with 2 tablespoons of the extra virgin olive oil and ¼ teaspoon salt and roast for 30–35 minutes, until they are tender, but still have some bite.
- Meanwhile, whisk together all the remaining ingredients, except the seeds, (and not forgetting the final 1 tablespoon extra virgin olive oil) with ¼ teaspoon each salt and pepper.
- When the carrots are ready, transfer them to a serving dish and leave them to cool to room temperature.
- Pour over the yogurt dressing, mix well, then taste and adjust the seasoning. Scatter with the nigella and sesame seeds.
- You can tuck in immediately or, for best results, cover and leave to rest for about 1 hour before serving.
This recipe is from Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan. Published by Bloomsbury on 12 July 2018, RRP £26. Photography by Matt Russell.
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