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.
Note: + Cooling time
- 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
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.
Meanwhile, combine the yoghurt, lemon juice and paprika in a small bowl. Season.
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.