Roasted Baby Carrots, Orange, Mint Yoghurt and Pistachios
Roasted carrots get a summery makeover with sweet oranges and fresh minted yoghurt.
Preheat the oven to 200C. Toss the carrots with olive oil, season with salt and pepper and place on a baking paper-lined
oven tray. Roast for 30 min.
Zest oranges and reserve zest. Segment oranges by peeling and removing any pith. Using a small, sharp knife, slice
between the membranes and put the segments in a bowl. Squeeze over any juice and set aside. Place the yoghurt, mint and
orange zest in a blender and blend until smooth (do this soon before serving as mint can discolour quickly).
Place roasted carrots in a serving dish, scatter with the oranges and any juices, drizzle over yoghurt and scatter over
4 Bunches baby carrots (approx 1kg) washed and trimmed
2 Tbsp olive oil
1 Cup Greek yoghurt
1/2 Cup mint leaves
1/4 Cup pistachios, toasted and roughly chopped