A very versatile dish which is able to be served as a side or a main. The beautiful colours of this recipe would brighten up a Winter menu or reflect the colours of the warmer months in a Summer dinner menu.
6 Dutch carrot bunches (mix of purple and orange), stems removed
6 tbsp fresh orange juice
3 tbsp fresh thyme
6 tbsp honey
3 tsp ground cumin
3 tsp ground coriander
3 cup Pauls Professional All Natural Yoghurt
1 ½ limes, juice only
1 ½ bunch coriander, leaves only
Olive oil
Salt and Pepper to season
Preheat oven to 200°C fan-forced.
Mix carrots, orange juice, thyme, ¼ cup olive oil, honey and large pinch of salt and pepper in a large oven dish. Cook until soft and golden brown.
Mix cumin, coriander, Pauls Professional All Natural Yoghurt, lime juice and 2 tbsp of olive oil in a bowl until well combined. Season with salt and pepper.
Presentation:
Drizzle carrots with Pauls Professional All Natural Yoghurt dressing. Garnish with fresh coriander and serve.
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