Middle Eastern roast carrot salad with herby carrot top yogurt

Step 1

Heat the oven to 200C/fan 180C/gas Tip the carrots into a bowl, pour in the olive oil, garlic, ginger, spices, lemon juice and lots of seasoning. Toss well, tip into a roasting tray and roast in the oven for 45 minutes, tossing halfway, until charred and really soft.

Step 2

Put all of the carrot-top yogurt ingredients into a food processor or blender with 1-2 tbsp of water and whizz until smooth (leave in the processor).

Step 3

Remove and discard the ginger pieces from the carrots and squeeze the garlic cloves from their skins into the yogurt and blend. Scrape the carrots and any juices and crispy bits from the tray into a bowl, drizzle over some of the yogurt and sprinkle with dukkah and the extra picked carrot tops to serve.