Honey and Thyme Butter Roasted Carrot Salad with Cumin-Dijon Tahini Yogurt

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Seakitty

I mostly save asian-style recipes and comforting food. Based in the Netherlands.

subheading: For the carrots:

1 Tbsp butter melted, or ghee/vegan butter

1 Tbsp olive oil

½ Tbsp honey

2 sprigs fresh thyme, stems removed

½ tsp salt

¼ tsp pepper

450g whole carrots, peeled and trimmed

subheading: For the tahini-yogurt:

½ cup plain unsweetened greek yogurt (can sub dairyfree)

2 Tbsp tahini

1 Tbsp honey

1 Tbsp dijon mustard

½ tsp garlic powder

½ tsp cumin

¼ tsp salt

¼ tsp pepper

subheading: Salad additions:

2 handfuls arugula

2 tbsp scallion

Chili flakes

2 tbsp sunflower seeds

2 dates, chopped

Olive oil, for drizzle

Preheat the oven to 205.

Make the butter. Add the butter, oil, thyme, honey, salt and pepper to a small dish. Mix together.

Add the carrots to a casserole dish, then add the butter. Mix together to coat and roast for 30 to 35 minutes, until tender. Toss them halfway.

While the carrots roast, make the tahini-yogurt. Add the yogurt, tahini, honey, mustard, garlic powder, cumin, salt and pepper to a small bowl. Mix to combine. Set aside.

Once the carrots are done, spread the tahini-yogurt spread on a plate, top with a handful of arugula and then the carrots. Top with the scallions, pepper flakes, sunflower seeds, chopped dates and olive oil.

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