- 1-2 bunch (approx 20) heirloom carrots peeled and tops trimmed
- Splash of olive oi
- 1 tbsp ground cumin
- ? cup walnuts
- Fresh parsley, chopped
- Salt & freshly ground pepper
- 2 tbsp boiling water
- Pinch of saffron threads
- ½ cup plain yogurt
- To make your saffron yogurt, add 2 tablespoons of boiling water to a small bowl, then add the saffron. Let it steep for a few minutes. Mix in yogurt and season. Cover and chill.
- Put the carrots in a roasting tray, splash with olive oil, add cumin, season. Move them about to make sure all the carrots are nicely covered. Roast for 25 minutes, or until they have a little colour and tenderness.
Serve drizzled with saffron yogurt and garnish with the walnuts and parsley.