Coriander-roasted carrots with tahini yoghurt and mint

Serves 4

• 800g carrots
• 4 cloves garlic
• 2 tbsp coriander seeds
• 3 tbsp extra-virgin olive oil
• 0 black pepper
• 300g Greek yoghurt
• 45g tahini
• 0.5 lemon
• 2 tsp honey
• 2 handfuls mint leaves
• 50g skin-on almonds

Step 1
Heat the oven to 200C (180C fan)/390F/gas 6.

Step 2
Put the carrot pieces and garlic cloves in a bowl, add the coriander seeds and two tablespoons of olive oil, then season generously.

Step 3
Toss well with your hands to coat the carrots, and spread out on a roasting tray lined with baking paper.

Step 4
Roast for 25-35 minutes, until the carrots are tender and the edges are crisp.

Step 5
While the carrots are in the oven, whisk the yoghurt, tahini, lemon juice and honey.

Step 6
Season to taste, then put to one side.

Step 7
Put the almonds on a tray and toast in the oven for the final 10 minutes of the carrots’ cooking time.

Step 8
Remove the almonds from the oven and chop.

Step 9
Spoon the tahini yoghurt on to plates and top with the warm carrots.

Step 10
Rip over the mint leaves, scatter with the almonds and serve.