Categories: January

Ingredients

• 4 large carrots, thickly sliced
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 garlic cloves, finely chopped
• 1/2 tsp dried chilli flakes, plus extra to serve
• good pinch of caraway seeds
• 4 tbsp thick Greek yogurt
• juice of 1/2 lemon

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Place the carrots in a saucepan of boiling salted water and blanch for 2-3 minutes, then refresh under cold running water. Pour the oil into a roasting tin, add the carrots and turn to coat. Roast for 15 minutes, turning occasionally, then add the garlic, chilli flakes and caraway seeds and roast for 5 minutes, or until the carrots are completely tender and slightly golden. Remove from the oven and leave to cool.

2. Whizz the cooled carrots, yogurt and lemon juice in a food processor. Season and transfer to a serving bowl. Cover with cling film and chill until needed.

3. Serve with the pitta fingers at room temperature. drizzle with a little oil and add a sprinkling of chilli flakes.

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