Roasted Carrot and Currant Salad with Tahini Dressing

Preparation time
20 minutes
Cooking time
30 minutes
Serving 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.

Roasted Carrot and Currant Salad with Tahini Dressing

Ingredients

Method

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