Roast Rainbow Carrots with Herbed Yogurt
Serves 4 as part of spread
Ingredients
2 lb mixed rainbow carrots (ideally purple, white and orange)
3 tablespoons extra virgin olive oil
3 tablespoons unflavored yogurt
1 garlic clove, crushed
1 teaspoon finely chopped fresh dill, or 1/2 teaspoon dried dill
1 teaspoon dried mint
1/2 teaspoon nigella seeds
3/4 teaspoon sesame seeds
Preheat the oven to 400°F.
Peel the carrots and slice them diagonally into thick wedges. Toss them with 2 tablespoons of the extra virgin olive oil and 1/4 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 1/4 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.
