The perfect accompaniment to Summer BBQ’s, or to share at a dinner party with a simple cooked chicken or lamb.
(serves 6)
INGREDIENTS
Roasted Carrots:
500g carrots - multicoloured carrots work great visually but are not essential!
2 tbsp maple syrup
Olive Oil
Salt and pepper
Tahini Dressing:
4 tbsp tahini
4 tbsp yoghurt
Squeeze of lemon juice
Handful pomegranate seeds
Handful pistachios
Handful coriander leaves
METHOD
Peel and trim the carrots and place on a roasting tray… drizzle generously with olive oil and maple syrup and season. Bake for 15-20 minutes until the carrots are tender but still have a bite to them
While the carrots are cooking make the tahini dressing, mix the tahini, yoghurt and lemon juice together and season with salt and pepper. Roughly chop the pistachios.
Once the carrots are cooked, lay them out on your serving plate and drizzle with the Tahini Dressing. Sprinkle the chopped pistachios and pomegranate seeds over and finally sprinkle some coriander leaves. The carrots can be served hot or cold.
Happy BBQ’ing!