Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 3 bunches Dutch carrots
- 2tablespoons extra virgin olive oil
- 1tablespoons honey
- 70grams canned chickpeas with lemon, tahini & garlic
- 2tablespoons pine nuts
- 1/2 cup Woolworths Greek-style natural yoghurt
- 2tablespoons Macro Organic hulled tahini
- 1 lemon, zest finely grated, juiced
- 1teaspoons Woolworths smoked paprika
- 1/4teaspoons Woolworths chilli flakes
Description
Get roasting with these easy-to-make honeyed carrots, chickpeas and pine nuts that go perfectly with a zesty tahini yoghurt dip.
Instruction tip
Prep tip:Get ahead and save time by preparing the carrots the day before. Place the scrubbed carrots in an airtight container in the fridge.
Method
Step 1 of 3
Trim carrots, leaving 3cm intact and reserving the trimmed fronds. Scrub carrots, paying attention around the tops. Preheat oven to 200°C/180°C fan-forced. Grease and line 2 large baking trays with baking paper. Place carrots on 1 prepared tray. Drizzle with oil and honey. Toss to coat well. Roast for 35 minutes or until carrots are golden and tender.
Step 2 of 3
Meanwhile, place chickpeas on remaining prepared tray. Add to oven and roast for 10 minutes or until starting to brown. Add pine nuts to tray. Cook for a further 5 minutes or until golden.
Step 3 of 3
Combine yoghurt, tahini, zest, juice, paprika, chilli flakes and 2 tbs warm water in a small bowl. Refresh 1/4 cup reserved fronds in iced water. Remove and pat dry. Transfer carrots to a serving platter. Top with dressing. Sprinkle with chickpeas, pine nuts and fronds. Serve.
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