Moroccan-style salad with spiced carrots

Whip up this flavoursome salad using beetroot dip, roasted Dutch carrots and fresh herbs. It’s all brought together by a cool yoghurt dressing.

8

15m

Note: + Cooling time

20m

Ingredients

  • 4 bunches Dutch carrots, trimmed, or 800g baby carrots, peeled, halved lengthways
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tbs Moroccan seasoning
  • 1 cup (280g) Coles Greek Style Natural Yoghurt
  • 1 lemon, zested, juiced
  • 1 tsp ground paprika
  • 400g beetroot dip
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 2 tbs pistachio dukkah

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.

Dietary information

Vegetarian
Gluten-free
Egg-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.