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Roasted Baby Carrots with Yoghurt + Sesame
Roasted Baby Carrots with Yoghurt + Sesame
Roasted Baby Carrots with Yoghurt + Sesame
2 tbsp olive oil
300 g baby carrots
2 tbsp sherry vinegar
50 g tahini
1 bunch parsley
1 bunch mint
1 lemon
400 g Greek yoghurt
50 g Gorgonzola
2 tbsp sesame seeds , toasted
2 tbsp extra virgin olive oil
4 tbsp honey
2 tsp smoked paprika
  1. Preheat the oven to 180°C. Put a frying pan over a high heat and add the olive oil. Carefully lower the carrots into the frying pan and coat them in the oil. Season with salt and pepper. Turn the heat down to medium and cook for 10 minutes, turning every few minutes to get an even colour. Pour the vinegar into the pan a few minutes before the carrots finish cooking and toss everything together.
  2. Tip the tahini into a food processor. Add the leaves from most of the herbs, saving a few for garnish later, and squeeze in the juice of half of the lemon. Blitz to combine then add the yoghurt. Blitz again until smooth.
  3. Spoon the yoghurt onto your serving plate. Pile the carrots over the yoghurt then scatter over the cheese and sesame seeds. Drizzle over the extra virgin olive oil and the honey, garnish with the saved herbs and a dusting of smoked paprika then serve.
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