Accordion Carrots with Green Tahini Yoghurt
Directions
- 1Preheat the oven to 200°C.
- 2Place each carrot between two chopsticks or wooden spoons. Slice diagonally along the carrot, using the chopsticks to stop you cutting all the way through. Flip over and make straight cuts along the other side.
- 3Arrange the carrots on a baking tray, drizzle with 1 tbsp of olive oil, season with a pinch of salt, and roast.
- 4Mix the harissa paste with the agave or maple syrup. Pour over the carrots, toss to coat, and roast until tender, sticky, and caramelised.
- 5Add the plant-based yoghurt, tahini, coriander, lemon juice, and a pinch of salt to a blender and blitz until smooth.
- 6Spoon the green tahini yoghurt onto a serving dish, top with the roasted carrots, and finish with toasted hazelnuts and fresh coriander.
Ingredients
- 400 g carrots, washed and trimmed
- 3 tbsp harissa paste
- 1 tbsp agave syrup (optional)
- 1 tbsp maple syrup (optional)
- 2 tbsp olive oil
- salt (optional)
- 200 g Greek-style plant-based yoghurt
- 2 tbsp tahini
- 1 handful fresh coriander
- 0.5 whole lemon juice
- toasted hazelnuts (optional)
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