Roasted Carrot Mezze with garlicky yoghurt and golden olive oil

Name: Roasted Carrot Mezze with garlicky yoghurt and golden olive oil
Yield: 4
Ingredients: 6 large Carrots, peeled, sliced into flat sticks (Main); 3 Tbsp Extra virgin olive oil; 1 tsp Fennel seeds; ¾ tsp Salt; ¼ tsp Black pepper; 1 cup Natural yoghurt, unsweetened (Main); ½ tsp Salt; 1 large Garlic clove, crushed; 1 handful Fresh thyme, and rosemary, to garnish

for 4 people

Tam West

Bite

This recipe comes from the menu of Auckland's Mezze Bar. It serves four as a mezze or accompaniment to grilled chicken or meats.

Ingredients

6 large	Carrots, peeled, sliced into flat sticks (Main)
3 Tbsp	Extra virgin olive oil
1 tsp	Fennel seeds
¾ tsp	Salt
¼ tsp	Black pepper
1 cup	Natural yoghurt, unsweetened (Main)
½ tsp	Salt
1 large	Garlic clove, crushed
1 handful	Fresh thyme, and rosemary, to garnish

Directions

Toss carrots, with oil, fennel seeds and salt and pepper and roast for approximately 30 minutes at 200C until caramelised around the edges.
Combine yoghurt, salt and garlic and let sit to allow flavour to develop while the carrots cook.
Place carrots on a shallow serving platter and liberally pour the yoghurt over. Drizzle with the leftover juicy carrot oil from the roasting pan. Sprinkle with fresh herbs.

For more from Clare and Sally Hindmarsh, seeCarmen's Potato and Pork Bombas with smoked paprika aioli