Ingredients:
- 1 lb (450 g) assorted carrots, cut in half lengthwise
- 30 ml (2 tablespoons) olive oil
- Salt and pepper
- Yogurt and tahini dressing
- 125 ml (1/2 cup) Oikos High protein Greek yogurt plain
- 30 ml (2 tablespoons) tahini
- 45 ml (3 tablespoons) honey
- 5 ml (1 teaspoon) harissa paste
- Juice and zest of ½ lemon
- Salt and pepper
- Toppings
- Roasted cashews, coarsely chopped to taste
- Green onions, to taste
- Basil, to taste
Preparation steps
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Preheat the oven to 190 °C (375 °F). Drizzle the carrots with olive oil and season with salt and pepper. Transfer to a baking sheet and bake for about 25 minutes or until golden and tender.
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Meanwhile, in a bowl, mix the Oikos Greek yogurt with the remaining ingredients. Season with salt and pepper. If the dressing is too thick, add a little water.
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Just before serving, drizzle the vinaigrette over the roasted carrots and garnish with cashews, green onions and basil.