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.
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
salt and pepper
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.