Roasted rainbow carrots with herbed yoghurt

by Yasmin Khan

A colourful Middle Eastern-inspired side dish


1kg mixed rainbow carrots (ideally purple, white and orange)
3 tbsp extra virgin olive oil
3 tbsp natural yoghurt
1 garlic clove, crushed
1 tsp finely chopped fresh dill, or ½ tsp dried dill
1 tsp dried mint
½ tsp nigella seeds
¾ tsp sesame seeds


Preheat the oven to 200C. Peel the carrots and slice them diagonally into thick wedges. Toss them with 2 tbsp of the extra virgin olive oil and ¼ tsp sea salt and roast for 30-35 mins—until they are tender, but still have some bite.

Meanwhile, whisk together all the remaining ingredients except the seeds (and not forgetting the final 1 tbsp extra virgin olive oil) with ¼ tsp each of sea salt and freshly ground pepper.

When the carrots are ready, transfer them to a serving dish and leave them to cool to room temperature. Pour over the yoghurt dressing, mix well, then taste and adjust the seasoning.

Scatter with the nigella and sesame seeds. You can tuck in immediately or, for best results, cover and leave to rest for about 1 hour before serving.

Recipe: Yasmin Khan
Image: Matt Russell