ROAST CARROTS IN SPICED YOGHURT ON PUREED BLACK BEANS

serves 6 to 8

2 bunches small carrots, tops removed, washed well

1 tablespoon extra virgin olive oil

½ cup Greek natural yoghurt 

1 teaspoon sea salt 

1 tablespoon ground cumin

1 teaspoon smoked or mild paprika

1/4 teaspoon chilli powder

400g can black beans, drained

1 green garlic, bulb finely chopped, green top reserved.

2 tablespoons lime juice (or lemon)

1 cup coriander, or mint leaves, roughly chopped

Preheat the oven to 190°C (170°C fan-forced). Line a large roasting dish with baking paper and drizzle oil over the base. Choose a small handful of soft carrot top leaves, wash well and dry. Chop the tops to use for garnish and set aside.

Combine the yoghurt, salt and spices in a bowl. Brush the yoghurt paste over the carrots, using brush or fingertips. Spread carrots in a single layer across the prepared roasting dish. Roast for 25 minutes, or until tender when a knife is inserted into thickest part of a carrot (timing will depend on thickness of carrots).

Meanwhile, in a small food processor or hand blender, blend the black beans, garlic, lime juice and the remaining yoghurt mixture until smooth. 

Spoon bean mixture over the serving plate, then pile the carrots across. Serve warm or at room temperature. Scatter of chopped green garlic and coriander or mint and carrot tops, if desired.