Recipes — Yoghurt RSS



Carrot-top and herb tabbouleh with spiced-roasted rainbow carrots and yoghurt

Preheat the oven to 200°C. Scrub 400g of carrots until clean and halve or quarter lengthways so that they are approximately 2cm thick. Drizzle with 1tbsp of olive oil and toss with 1tbsp of Ras el Hanout, (you may find this as a dry spice mix or a paste, either is fine) and salt to taste. Place, cut side down on a baking tray and roast for about 25 mins or until tender and starting to brown. Meanwhile, cook 100g of bulgar wheat according to the packet instructions. Combine the juice and zest of one lemon, 1tbsp of extra virgin olive oil, a crushed garlic clove and 25g of raisins or currants and mix this into the bulgar wheat to...

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