1 minute read
FOOD
Paprika spring carrots and garlic mint yoghurt
TWO RAW SISTERS BRING TASTEBUDS TO LIFE WITH THIS DELICIOUS COMBINATION OF CARROTS, CHICKPEAS AND SPICES, DRIZZLED IN AN IRRESISTIBLE CREAMY GARLIC MINT YOGHURT DRESSING. THE DRESSING WILL LAST IN YOUR FRIDGE FOR ONE TO TWO WEEKS AND MAKES A GREAT ADDITION TO MANY MEALS. YOU CAN ALSO CHANGE THE RECIPE UP WITH ANY OTHER VEGETABLE SUCH AS EGGPLANT.
INGREDIENTS: 1 bunch of spring carrots, cut into sticks 1 x 400g can of chickpeas, drained and rinsed 1/3 cup pumpkin seeds 1 tsp smoked paprika
Oil
Pinch of sea salt
GARLIC MINT YOGHURT: ½ cup coconut yoghurt 1 tsp apple cider vinegar 1 clove garlic, crushed Good handful of fresh herbs, roughly chopped 1 tbsp tahini Pinch of sea salt Black Pepper
TO SERVE : Fresh rocket Dukkha
METHOD:
Preheat the oven to 200 degrees C.
Place the carrots, chickpeas, pumpkin seeds, paprika, sea salt and oil on a baking tray. Toss until everything is well combined. Place in the oven to cook for 15 minutes.
Once 10 minutes is up, turn the oven function to grill and grill for 10 minutes. Once cooked, remove from the oven to cool slightly.
For the garlic mint yoghurt, place all ingredients in a blender or alternatively use a stick blender. Blitz everything together until you get a nice smooth green yoghurt.
Place a layer of rocket on a salad platter, followed by the roasted carrots, chickpeas and pumpkin seeds. Then drizzle with some garlic mint yoghurt. Continue this layering process for another one to two layers.
Any leftovers will keep in an airtight container in your fridge for up to four days.
