Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange the carrots evenly over the lined trays. Drizzle with oil and sprinkle with the Moroccan seasoning. Roast, turning halfway through cooking, for 20 mins or until just tender. Set aside to cool slightly.
Step 2
Meanwhile, combine the yoghurt, lemon juice and paprika in a small bowl. Season.
Step 3
Spread the beetroot dip over a large serving platter. Top with the carrots, coriander and mint. Drizzle with the yoghurt mixture. Sprinkle with the lemon zest and serve with dukkah.
Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange the carrots evenly over the lined trays. Drizzle with oil and sprinkle with the Moroccan seasoning. Roast, turning halfway through cooking, for 20 mins or until just tender. Set aside to cool slightly.
Step 2
Meanwhile, combine the yoghurt, lemon juice and paprika in a small bowl. Season.
Step 3
Spread the beetroot dip over a large serving platter. Top with the carrots, coriander and mint. Drizzle with the yoghurt mixture. Sprinkle with the lemon zest and serve with dukkah.
