Serves 2 · 35 minutes
Carrots become soft, sweet and lightly caramelised at the edges in the oven. A cool lemon yoghurt keeps the dish fresh, while Flor de Sal Piri-Piri adds a small, lively touch of heat.
Ingredients
- 600 g young carrots
- 2 tbsp olive oil
- 150 g Greek yoghurt
- 1/2 unwaxed lemon
- 1 tsp honey or maple syrup
- 1 small handful pistachios or almonds
- jaramari Flor de Sal Piri-Piri
- fresh mint or parsley
Method
- Preheat the oven to 210°C conventional heat. Toss the carrots with olive oil and honey and roast on a tray for 25–30 minutes.
- Stir the yoghurt with lemon zest and a squeeze of lemon juice until smooth.
- Spread the yoghurt on a plate, arrange the warm carrots on top and sprinkle with roughly chopped pistachios and herbs.
- Finish sparingly with Flor de Sal Piri-Piri.
The final touch
The heat of Piri-Piri should not dominate this recipe. A few crystals at the end are enough to emphasise the sweetness of the carrots and the freshness of the yoghurt.
Discover Flor de Sal varieties for vegetables and fine cooking