Sumac Roasted Carrots & Tzatziki
Festive and healthy, these sumac roasted carrots with tzatziki yogurt are simple and delicious. This dish serves two, if you are entertaining over the festive season double or triple the recipe.
Half bunch of carrots
2 tsp olive oil
1 tsp sumac
1 tsp honey (or sub maple syrup)
200g plain Greek yogurt (you can use any plain dairy free if your dairy free coconut works great)
1 clove garlic
1/2 tablespoon olive oil
Remove the tops of the carrots & scrub the carrots clean. Slice the carrots in half down the middle lengthwise.
In a large bowl mix together the sumac, olive oil, honey salt & pepper. Add the carrots to the bowl tossing ensuring to coat the carrots evenly in the sumac oil mixture.
Lay the carrots flat onto a baking tray, bake in the oven at 180g degrees for 25 minutes
FOR THE TZATZIKI
Slice the cucumber in half down the middle, using a spoon scoop out the seeds. Grate the cucumber. Squeeze out all the excess water from the cucumber it really needs a good squeeze.
Mince the garlic cloves
In a bowl mix together the yogurt, garlic cucumber & olive oil. Season with salt and pepper.
To serve spoon the tzatziki onto a platter, place the sumac roasted carrots on top of the tzatziki. Garnish with carrots top leaves or fresh basil.
*Sumac is a zesty zingy spice commonly found in herbs and spices section at most supermarkets.