WARM ROASTED CARROT SALAD WITH YOGHURT

Ingredients

• 6 baby carrots, halved

• 2 Tbsp olive oil, to drizzle

• 3 Tbsp (45 ml) Greek yoghurt

• 2 lemon, juiced and zested

• sea salt and freshly ground black pepper, to taste

• 2 Tbsp sesame seeds, toasted

• micro rocket (or other micro herbs)

Cooking Instructions

1. Pre-heat the oven to 180°c.

2. Place the carrots in a roasting dish and drizzle over the olive oil. Season with salt and pepper and place in the oven.

3. Allow to roast for 35 minutes or until slightly caramelised and just cooked through.

4. To serve, combine the yoghurt, lemon juice, zest and seasoning and mix well.

5. Spread the yoghurt on a serving plate and top with the roasted carrots.

6. Sprinkle with sesame seeds and micro rocket leaves before serving.

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