Za'atar Spiced Carrot Mash with Pesto
Ingredients
- 500g carrots
- 1 heaped tablespoon za’atar
- 300g plain unsweetened soya yoghurt
- 1 clove of garlic
- Juice of 1/2 lemon
- 50g shelled pistachios
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
- Juice of 1/2 lemon (for pesto)
- 2 tablespoons pomegranate seeds
- Olive oil
- Salt
- Peppermint
Preparation
Preheat the oven to 190 degrees Celsius.
Peel and cut the carrots into even chunks.
Drizzle with olive oil, salt and pepper and roast in the oven for 50 minutes, tossing regularly.
Grate the garlic into the yoghurt with the juice of half a lemon and season with salt, then set aside.
Chop half of the pistachios as fine as possible and leave the other half chunky.
Mix in a bowl with the fresh chopped herbs, juice of half a lemon, a big pinch of salt and roughly two tablespoons of olive oil to make it thick but loose.
Once the carrots have had 50 minutes and are soft, remove them from the oven.
Sprinkle over the za’atar.
Take a fork and mash them roughly.
Spread the carrot mixture onto a plate.
Top with the yoghurt mixture.
Add the pesto on top.
Finish with the pomegranate seeds.
Enjoy with some fresh flatbreads to scoop up with.
