Roasted Carrot Salad with Yoghurt

Warm carrots on cold yoghurt. The contrast is the whole dish.

Ingredients

• 700 g carrots, halved lengthwise
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 200 g thick yoghurt
• 1 small garlic clove, grated
• A handful of parsley
• Toasted seeds, lemon, salt

Method

1. Heat the oven to 220°C. Toss the carrots with oil, cumin and salt.
2. Roast for 25 minutes, turning once, until browned at the edges and tender.
3. Stir the garlic and a squeeze of lemon into the yoghurt and spread it over a plate.
4. Pile the carrots on top and scatter with parsley and seeds.