Serves 4, as a side

Gluten Free : Dairy Free (optional) : Vegetarian (Vegan optional)

1368KJ / 325CAL PER SERVE
5472KJ / 1302 PER RECIPE

1kg carrot, washed and cut into 5mm rounds 

2 tablespoons extra virgin olive oil 

2 tablespoons fresh chopped dill 

1/4 cup freshly chopped coriander 

2 tablespoons caramelised onion 

1/4 cup currants 

2 cups fresh rocket leaves 

2 tablespoons hemp seeds 

Sea salt and black pepper 

Fresh lemon to serve

Tahini yoghurt:

2 tablespoons tahini 

2 teaspoons lemon juice 

3/4 cup natural unsweetened yogurt or plant based yogurt 

 

Heat oven to 200C and line a large baking tray with greaseproof paper. Toss carrots in extra virgin olive oil, spread evenly over the tray and bake for 20-25 minutes. Whilst carrots are cooking whisk together ingredients for tahini yoghurt in a bowl, season with sea salt and black pepper and set aside. Once carrots are cooked, allow to cool slightly, then toss in a mixing bowl with dill, coriander, caramelised onion and currants. Spread tahini yoghurt over a serving platter, top with rocket leaves, then pop the carrot mix over the top. Sprinkle generously with hemp seeds, give it a big squeeze of lemon, season with sea salt and black pepper and enjoy.