Vegetarian mains
Crushed carrot and cumin salad with yoghurt and tahini dressing
This vegetarian dish is a lovely way of enjoying the caramel sweetness of slow roasted carrots. The dressing is clean and fresh – a good counterbalance to the sweetness. Try this as part of a mezze spread with baba ganoush and hummus and toasted pittas for dipping.
Ingredients
- 750g bunch carrots
- 4 tbsp olive oil
- 2 tsp cumin seeds, lightly toasted and ground
- 100ml yoghurt
- 20 ml tahini
- 1 lemon
- handful each of fresh parsley, chives and mint, roughly chopped
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Scrub and trim the carrots, then cut them in half lengthways. Put them in a roasting tin and toss with the olive oil. Roast for about 50 minutes until they are tender, slightly browned and have a caramelised appearance.
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Step 2
Mash the roasted carrots roughly with a fork, a masher or your hands and mix with the ground cumin.
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Step 3
For the dressing, mix the yoghurt, tahini, a dash of lemon juice and the herbs together. Season to taste.
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Step 4
Spread the mashed carrots on a plate and sprinkle with the yoghurt and tahini dressing.
