Smoked Carrots with Sesame Yoghurt & Chilli Oil
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Smoked Carrots with Sesame Yoghurt & Chilli Oil
Recipe By Courtney Roulston
Ingredients
1 kg bag Coles carrots
1 ½ tbs Squeaky Gate extra virgin olive oil
sea salt and pepper to taste
1 tsp ground cumin
1 cup Jalna yoghurt
1 tbs tahini paste
1 small clove garlic
2 tbs lemon juice
1 tbs Coles finest Canadian maple syrup
2 tbs pepita seeds
2 tbs chilli oil
¼ cup Coles mint leaves, chopped
Method
Pre heat the smoker with woodchips. Toss the carrots in 1 tbs of oil, cumin and a pinch of salt and pepper. Place the carrots into the smoker and leave to cook for 1 hour, or until the carrots are tender.
Place the yoghurt into a bowl and whisk in the tahini, garlic, lemon juice, maple syrup and a pinch of salt.
Place the pepita seeds and remaining oil into a pan over a medium heat and toast for 2 minutes, or until puffed and crisp.
Spread the sesame yoghurt onto the base of a serving plate. Top with the smoked carrots and drizzle over chilli oil, pepita seeds and mint.
