This recipe comes from the menu of Auckland's Mezze Bar. It serves four as a mezze or accompaniment to grilled chicken or meats.
|6 large||Carrots, peeled, sliced into flat sticks (Main)|
|3 Tbsp||Extra virgin olive oil|
|1 tsp||Fennel seeds|
|¼ tsp||Black pepper|
|1 cup||Natural yoghurt, unsweetened (Main)|
|1 large||Garlic clove, crushed|
|1 handful||Fresh thyme, and rosemary, to garnish|
AdvertisementAdvertise with NZME.
- Toss carrots, with oil, fennel seeds and salt and pepper and roast for approximately 30 minutes at 200C until caramelised around the edges.
- Combine yoghurt, salt and garlic and let sit to allow flavour to develop while the carrots cook.
- Place carrots on a shallow serving platter and liberally pour the yoghurt over. Drizzle with the leftover juicy carrot oil from the roasting pan. Sprinkle with fresh herbs.
For more from Clare and Sally Hindmarsh, seeCarmen's Potato and Pork Bombas with smoked paprika aioli