Roasted spiced carrots with walnuts and tahini yoghurt
This dish is loaded with Middle-Eastern spices which have anti-inflammatory and antioxidant properties, paired with sweet carrots rich in prebiotic fibre and beta-carotene, omega-3 fatty acids and polyphenols from the walnuts, and probiotics and calcium from the creamy yoghurt-tahini dressing.
Try this as a wonderful side dish with grilled fish, and keep leftovers to pack a healthy lunch (chop the leftover carrots, add some chickpeas and toss through some cooked quinoa for a nourishing salad idea).
The recipe is inspired by, and adapted from Mediterranean by Claudia Roden
Ingredients
For the spiced carrots
1 kg small to medium carrots, tops trimmed, scrubbed clean and pat dry
1 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp ground cinnamon
1 thumb sized piece of ginger, peeled and grated
2 garlic cloves, crushed
1 Tbsp cold-pressed honey
2 Tbsp Extra Virgin Olive Oil
Juice of 1/2 lemon
A good pinch of chilli flakes (Aleppo chilli flakes work well)
For the tahini yoghurt
1 cup natural pot-set Goat’s Milk Yoghurt
2-3 Tbsp good quality tahini (I use Alkanater Tahini, it has a smooth consistency and is less bitter, you can find it at many Middle-Eastern Grocery stores or online)
Juice of 1/2 lemon
1 tsp Murray sea salt flakes
To serve
Freshly chopped coriander
crumbled fresh walnuts
pomegranate arils (optional)
Preheat your oven to 200°C.
Cut carrots in half lengthwise if small, or in quarters lengthwise if medium-sized. Meanwhile, lightly toast the coriander seeds in a small fry pan over medium heat until fragrant, then transfer to a mortar and pestle to cool, repeat with the cumin seeds. Once cooled, crush these to a coarse powder with your mortar and pestle. Warm the honey to a runny consistency (5 seconds in a microwave usually is enough).
In a large mixing bowl, combine olive oil, honey, spices, garlic, ginger and lemon juice. Add the carrots and toss well to coat.
Transfer to a large baking dish, spread out evenly, and cook in the preheated oven for about 45 minutes, or until tender, turning them half-way through cooking. Remove from the oven and allow to cool to room temperature.
Meanwhile, whisk together the yoghurt, tahini, lemon juice and salt until combined.
Serve carrots drizzled with the tahini dressing, with plenty of chopped cilantro, pomegranate arils (optional) and crushed walnuts scattered over the top.
