Carrot Dish

Directions

1. 1

   Scrub the carrots and put them on a roasting tray. Drizzle with olive oil and season with salt. Roast in a 220°C oven for about 25 minutes (depending on the size of carrots)

2. 2

   Toast the spices and pistachios. Place them on a small tray and toast them in the bottom of the oven for 5 minutes or so. Let cool and crush them up roughly.

3. 3

   Prep the salsa. Mince shallots and habaneros, and cut the fruit into small dices. Mix in a bowl with the juice of one lime, a splash of olive oil and salt.

4. 4

   Place a few tablespoons of yogurt on a plate. Add the carrots and top with the salsa and toasted nut mixture.