Roasted Carrot and Currant Salad with Tahini Dressing
Preparation time
20 minutesCooking time
30 minutesServing time
Serves 4 sides
Ingredients
- 4 large carrots, halved lengthwise and cut into thick slices
- 1 red onion, halved and cut into thin wedges
- 2 tablespoons olive oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 tablespoons currants
- 1/2 cup Farmers Union Greek Style Yogurt
- 2 tablespoons tahini
- 1 tablespoon lime juice
- coriander leaves, to serve
Method
STEP 1
Preheat oven to 200°C (180°C fan forced). Place carrots and onion on a baking tray lined with baking paper. Drizzle with oil and spices and toss to coat. Bake for 25-30 minutes or until carrot is cooked through and golden. Remove from oven and stir through currants.
STEP 2
Combine yogurt, tahini and lime juice until smooth. Season to taste with salt and pepper. Thin with a little water if mixture is too thick.
STEP 3
Spread half of the yogurt on the base of a serving plate and top with roasted vegetables. Drizzle with remaining tahini yogurt and coriander leaves.
