Roast Seeded Carrots with Yoghurt

, from Issue #69. November, 2016
Photography by Josh Griggs.
Roast Seeded Carrots with Yoghurt

The sweet and sour flavours in the dressing (which needs to be started 12 hours ahead of serving) pairs beautifully with the roasted carrots sitting atop fresh, creamy yoghurt. 

Serves: 8


1 kilogram medium carrots, peeled
2 tablespoons olive oil
¼ cup freshly grated parmesan
2 teaspoons each sesame, poppy and fennel seeds
1 teaspoon ground ginger
¼–½ teaspoon chilli flakes
To serve
1 cup thick plain yoghurt
Sultana and Caper Dressing, recipe below
mint, to garnish 

Sultana and Caper Dressing
½ cup white sultanas (golden raisins)
3 tablespoons boiling water
3 tablespoons white balsamic vinegar
¼ cup olive oil
1 teaspoon Dijon mustard
1 clove garlic crushed
pinch chilli flakes
1 tablespoon capers, finely chopped
sea salt and pepper


Preheat the oven to 180°C fan bake.

Cut the carrots into long and quite large irregular pieces. Place in a large bowl and toss well with the olive oil.

Combine all of the remaining ingredients and sprinkle half over the carrots, tossing well to coat then toss with the remaining seed mixture.

Place in a single layer on a lined shallow baking tray and season with sea salt.

Cover with foil and cook for 30 minutes or until just tender. Uncover and cook until the tops are golden.

To serve: Spread the yoghurt over the base of a large shallow platter and season with salt and pepper. Pile the carrots on top then spoon over half the dressing and scatter with mint. Pass the remaining dressing separately. Serve warm or at room temperature.  

Sultana and Caper Dressing

Finely chop the sultanas and place in a bowl with the water and vinegar and leave for 12 hours, stirring occasionally.

Whisk the oil, mustard, garlic and chilli flakes in a bowl and season. Then tip in the sultanas, along with any liquid, and the capers and stir together.