Serves: 4
Difficulty: Easy
Ingredients:
30ml (2 tbsp) tandoori rub (recipe below)
2 cloves of garlic, finely grated
125ml (½ cup) full-cream yoghurt
75ml (5 tbsp) extra virgin olive oil
Salt and freshly ground black pepper
400g baby carrots, tops trimmed
Pinch of ground turmeric
30ml (2 tbsp) lemon juice
Handful chopped fresh coriander
Lemon wedges, to serve
Method:
1. Preheat oven to 220ºC.
2. Mix the rub, half of the garlic, half of the yoghurt and 3 tablespoons of the olive oil in a large bowl until smooth and season. Add the carrots and toss to coat.
3. Place the carrots in a single layer on a roasting tray and roast for 25-30 minutes, turning occasionally, until tender and slightly charred in spots.
4. While the carrots roast, heat the turmeric and remaining 2 tablespoons olive oil in a small pan over medium-low heat, swirling until fragrant for about two minutes and remove from the heat.
5. Whisk the lemon juice, remaining garlic and yoghurt and season.
6. Place carrots (along with all the crunchy bits left on baking sheet) on a platter, drizzle with the yoghurt dressing and turmeric oil and top with coriander. Serve with the lemon wedges.
TANDOORI RUB
Ingredients:
45ml (3 tbsp) paprika
15ml (1 tbsp) ground coriander
15ml (1 tbsp) ground cumin
15ml (1 tbsp) salt flakes
10ml (2 tsp) ground black pepper
10ml (2 tsp) sugar
10ml (2 tsp) ground ginger
5ml (1 tsp) ground turmeric
2.5ml (½ tsp) ground cinnamon
pinch of chilli flakes
Method:
Mix all the ingredients together and transfer to an airtight container and store at room temperature.