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Carrots with Black Garlic & Herb Yoghurt

Ingredients

  • 10 carrots , washed
  • olive oil
  • salt
  • 2 tbsp  pumpkin seeds
  • ~1/4 cup (4 tbsp) cilantro leaves (coriander), plus more for garnish
  • ~1/4 cup  (4 tbsp) mint leaves
  • 1 clove of black garlic , peeled
  • 4 heaped tbsp plain yogurt
  • 1/4 red chilli pepper , fresh or dried (leave the seeds in if you want more heat or add more to taste)
  • 1 tbsp water

Instructions

  • Preheat the oven to 350 F (180 C).
  • Remove the tops of the carrots, place them into a roasting pan and drizzle with some olive oil. Toss the carrots to coat, and season with salt.
  • Place the tray into the oven for 30 minutes, then flip the carrots over and return to the oven for 10-15 minutes until slightly wrinkled with darkened edges.
  • Meanwhile toast the pumpkin seeds in a small, dry frying pan: Stir them over a medium heat until puffed and fragrant - this will only take a few minutes. Set aside.
  • In a blender (or a small jug with an immersion blender) blitz together the herbs, garlic, yogurt, chilli and water.
  • Place the roasted carrots onto a plate or serving dish and layer on the yoghurt dressing. To finish, sprinkle over the toasted pumpkin seeds and some chopped cilantro (coriander).