Ingredients

Method

• 1 Woolworths rainbow carrots bunch
• 1 cup Woolworths double-cream yoghurt
• 1 red chilli, finely chopped
For the dressing, mix:
• 3 T tamarind paste
• 1⁄4 cup extra virgin olive oil
• 1 T maple syrup
• salt, to taste

Method

Ingredients

Preheat the oven to 180°C.

Toss the carrots with most of the dressing, reserving a little.

Roast for 30–40 minutes, or until tender and caramelised.

Spread the yoghurt onto a platter, then top with the carrots. Drizzle over the remaining dressing, olive oil and chilli.