Roast Carrot Salad Recipe with Herb Yogurt | olivemagazine

Ingredients

• 600g bunched carrots halved lengthways and larger ones cut into chunky pieces, tops reserved
• 3 tbsp olive oil
• 3 cloves garlic skins left on, squashed
• a thumb-sized piece ginger sliced
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ½ tsp dried chilli flakes
• 1 lemon juiced
• to serve dukkah (see notes below)
• 150g greek yogurt
• 50g carrot tops chopped, plus a few picked to serve
• ½ a small bunch dill chopped
• ground to make ¼ tsp black peppercorns