Tasty, easy . . . and healthy too

So Delish! Super easy, fresh meals for every day by Simone Anderson. Photography by Melanie Jenkins. RRP$39.99. Published by Allen & Unwin NZ. Available online from The Warehouse, Mighty Ape and Paper Plus. Check your local bookseller.

3 large carrots, ends removed and peeled

¼ cup finely-grated Parmesan

1 tablespoon garlic powder

2 tablespoons olive oil

2 tablespoons chopped parsley leaves

Sea salt and freshly-ground black pepper to taste

Yoghurt sauce (see recipe below).

• Preheat the oven to 200°C (400°F) and line an oven tray with baking paper.

• Cut the carrots into long fry-shaped sticks (you should get about 8 per carrot).

• Place the sticks in a large shallow bowl with the Parmesan, garlic powder, olive oil, parsley and seasoning. Toss well to coat the carrot sticks completely.

• Transfer the carrots to the prepared oven tray and drizzle over any extra Parmesan mixture.

• Bake the carrots for 20 minutes until they are soft and the coating is a golden brown.

• Serve the carrot fries hot with the yoghurt sauce.

: 2

30 minutes

1 cup of Greek yoghurt

Juice of 1 lemon

1 clove garlic, minced

2 tablespoons of chopped mint leaves, plus extra to serve

½ cup of coriander leaves

½ teaspoon of sea salt

½ teaspoon of freshly-ground black pepper

Olive oil spray

• Place all the ingredients in a bowl and stir to combine.