RECIPE | Tandoori roasted carrots

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.