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ROASTED CARROT AND YOGHURT SALAD

Kelly Lowdon

I just love roasted baby carrots in any number of recipes!  They are sweet, look fantastic platted up togther and I love the little bits of caramilation you achive when roasting them.  This is a really easy salad, that is quick and easy to make, looks impressive once put together and is a great accompliment to roast meats, bbq or just as it is. 

INGREDIENTS

2 bunches small carrots, tops trimmed
2 tablespoons olive oil
2 tbsp roasted pinenuts
1 cup thick plain yoghurt
small handful coriander
sea salt and ground pepper
olive oil for drizzling
1 lemon
salt and pepper

METHOD

Preheat the oven to 180°C fan bake.

Halve any large carrots lengthways, (I like to keep mine whole) Place on a lined baking tray and toss with olive oil, salt and pepper. Roast until just tender. 


To serve: Mix the yoghurt, lemon juice, salt and pepper in a bowl, then spred onto a round flat plate.

Top with the carrots then scatter over pinenuts. Drizzle generously with olive oil and squeeze over a little extra lemon juice. Season to taste with salt and pepper then scatter over the coriander.