Perfect as a warm or cold veg salad. The sweetness of the roasted carrots compliments the creamy tang of the harrisa sheep's yogurt sauce.

 

Ingredients

For the roasted carrots:

 

A least six large carrots, washed peeled and chopped into large pieces
A teaspoon of a few spices of your choice, we used cumin, tumeric and garam massala
A tablespoon of Olive Oil
Juice of half a lemon
Salt and Pepper to season
For the yogurt harrissa sauce
A half a pot of Velvet Cloud sheep's yogurt
A teaspoon of harrissa
A squeeze of lemon juice
Method 
Mix the spices, oil, lemon juice and salt and peppert.
Put the carrots into this spice mix and coat well 
Spread the carrots out on a baking dish and roast in the oven, turning once or twice at 180 C for approx 40 mins,
While the carrots are roasting mix the sheep's yogurt, a small squeeze of lemon juice and harrissa, you can add more harrisa if you like extra spice.
Once roasted, remove carrots from the oven and allow to cool. Serve warm or cold on a bed of the yogurt sauce and garnish with corriander or fresh herb of your choice.