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Roasted Baby Carrots with Yoghurt + Sesame

Ingredients

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

Method

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.
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.
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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