Roast carrots with Chickpeas, Zahter, Balsamic Semi Sun Dried Tomatoes and Vegan Greek Yoghurt
What is Zahter? Zahter is a herb used in the fantastic spice mix Za’atar (along with sumac and sesame seeds) and its earthy, savoury and tangy flavour is unique. Use it with many ingredients and styles of cooking, to light up a tomato or cucumber and feta salad, freshen roasted potatoes or as the replacement for lemon and herbs on a roast chicken.
- 5 carrots, a rainbow-coloured mix looks nice, but regular orange ones are fine too
- ½ tbsp extra virgin olive oil
- Salt and pepper
- ½ 660g jar chickpeas (drained)
- ½ jar balsamic semi-dried tomatoes (drained)
- pinch chilli flakes
- 500g vegan Greek yoghurt
- ¼ jar zahter
- 4 pitas
- Preheat your oven to 220C fan / 200C non-fan.
- Cut the carrots into thick diagonal slices, place in a bowl. Season generously with salt, pepper and olive oil, tossing until well coated.
- Spread the carrots on a baking tray, place in the oven and roast for 20 minutes, until soft and caramelised around the edges.
- In a small pan, add the chickpeas and semi-dried tomatoes, with the chilli flakes. Place on a low heat and warm through gently, then turn the heat off.
- Warm the pitas in a toaster or oven and season the yoghurt with a little salt,
- Divide the yoghurt between plates and spread it around with a spoon. Place some of the carrots on top, then spoon the chickpeas and tomatoes on top and around each plate.
- Finally, add zahter all over the top and serve with the warm pita bread.
Included in this Recipe
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Balsamic Semi-Dried Tomatoes
These sweet Balsamic Semi-Dried Tomatoes are ideal for sharing platters and canapes. They are full of flavour and a colourful addition to any dish.
Spanish jarred chickpeas cooked in soft water to retain their natural flavour and perfectly seasoned to add straight to salads, soups and hummus.