Crushed Carrots with Garlicky Yoghurt and Pistachio Pesto
Ingredients
- 500g carrots
- 1 heaped tbsp za’atar
- 300g plain unsweetened soya yoghurt
- 1 clove of garlic
- 1/2 lemon
- 50g shelled pistachios
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh parsley
- 2 tbsp pomegranate seeds
- Olive oil
- Salt
- Pepper
Preparation
Preheat the oven to 190°C.
Peel and cut the carrots into even chunks.
Drizzle the carrots 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.
Season the yoghurt with salt and set aside.
Chop half of the pistachios as fine as possible and leave the other half chunky.
Mix the pistachios 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 roasted for 50 minutes and are soft, remove them from the oven and sprinkle over the za’atar.
Take a fork and mash the carrots roughly.
Spread the carrot mixture onto a plate, top with the yoghurt and then the pesto and finish with the pomegranate seeds.
Enjoy with some fresh flatbreads to scoop up with.
