Fennel roasted carrots with Greek yoghurt
Fennel-roasted carrots with Greek yoghurt, chickpeas and pomegranate seeds are an amazing main or side dish. Honey will make the edges of the carrots slightly charred and crunchy. If you can't get hold of labneh, make your own or use Greek yoghurt. The dish is inspired by Donna Hay.
Ingredients
- 1 kg carrots, peeled and halved lengthways, ends cut off; if the carrots are very thick, quarter them lengthways
- 2 tsp fennel seeds
- 30 ml olive oil
- salt and pepper
- 400 g tinned chickpeas, drained
- 2 Tsp runny honey
- 2 garlic cloves, crushed
- 200 g labneh (yoghurt cheese) or greek yoghurt
- 100 g pomegranate seeds
- few fennel fronds for decoration
Instructions
- Preheat the oven to 200 degrees C.
- Mix the carrots, fennel seeds, olive oil, salt, pepper and chickpeas in an oven-proofed dish and bake for 15 minutes.
- Pour over the honey and bake for another 5-8 minutes.
- Mix the garlic with the labneh or yoghurt, and season with salt and pepper.
- Put the carrots onto a serving platter.
- Top with the labneh or yoghurt.
- Scatter with pomegranate seeds and chickpeas.
- Decorate with a few fennel fronds.