Charred Carrot Salad with Tahini Yoghurt
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Charred Carrot Salad with Tahini Yoghurt
Recipe by Brent Draper
Serves – 2
Prep Time – 10 mins
Cook Time – 20 mins
Ingredients
3–4 carrots
1 can chickpeas
1 bunch mint
1 bunch coriander
1 red onion
1 jar dukkah
1 small tub Jalna Natural Greek Yoghurt
1 tablespoon tahini
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sumac
Pomegranate molasses, to drizzle
Extra virgin olive oil, for cooking
Coles sea salt
Coles black pepper
Method
Preheat the BBQ or oven to 150°C. Slice the carrots into 1–2 cm chunks. Heat a pan over medium heat with a drizzle of extra virgin olive oil and cook the carrots until they begin to char. Transfer the carrots to the oven or BBQ and continue cooking until tender.
While the carrots cook, combine the Jalna Natural Greek Yoghurt, tahini, lemon juice, cumin, and ground coriander in a bowl. Season with salt and pepper, then set the mixture aside.
Thinly slice the red onion and add it to a large bowl with the cooked carrots, chickpeas, mint, and coriander. Toss well to combine.
To serve, spread the yoghurt mixture onto a plate, top with the carrot salad, and finish with dukkah, sumac, and a drizzle of pomegranate molasses. Enjoy!
