Crushed carrot and cumin salad with yoghurt and tahini dressing recipe image

Print 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 & ground
  • 100ml yoghurt
  • 20 ml tahini
  • 1 lemon
  • Handful each of fresh parsley, chives & mint, roughly chopped
  • Salt & pepper

Method

  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.
  2. Mash the roasted carrots roughly with a fork, a masher or your hands and mix with the ground cumin.
  3. For the dressing, mix the yoghurt, tahini, a dash of lemon juice and the herbs together. Season to taste.
  4. Spread the mashed carrots on a plate and sprinkle with the yoghurt and tahini dressing.
want to cook with fresh ingredients? try one of our award winning veg boxes