Roast carrot and red onion salad

Ingredients

• 14 baby carrots with tops, or 8 larger carrots, halved/quartered lengthways
• 2 red onions, cut into segments
• 1 tbsp olive oil
• 300 g thick Greek yoghurt
• 3–4 tbsp dukkah (from the spice section of the supermarket)
• Handful fresh dill, roughly chopped
• For the dressing:
• 11⁄2 tbsp cider vinegar
• 1 shallot, finely chopped
• 40 g unsalted butter
• 1⁄2 tsp Dijon mustard