Prep 30 minutes
Cook 15 minutes
Serves 4
Skill Easy
Ingredients
12 medium-sized carrots, peeled and cut in half lengthways
2 Tbsp olive oil
1 tsp honey
2 sprigs fresh thyme, rosemary or summer savoury
Sea salt flakes
Cracked black pepper
1 orange, zest and juice
Salt-rubbed greens
300g kale or cavolo nero, stalks removed, chopped
1½ tsp sea salt flakes
Whipped yoghurt
1 cup of Greek yoghurt
1 Tbsp extra virgin olive oil
½ tsp sumac
Pinch salt
To taste
Juice of lemon
Method
Heat the oven to 180°C.
Toss the carrots with the oil, honey and herbs. Season with salt and cracked pepper.
Add the zest of the orange and juice from one half. Toss well to combine.
Place the carrot and all the juices on a baking tray and bake for 15 minutes, turning often. Remove from the oven when the carrots are tender and caramelised.
Salt-rubbed greens
While the carrots are roasting, prepare the greens.
Sprinkle the salt over the greens and massage gently into the leaves for a couple of minutes. Set aside until required. The salt will soften the robust leaves, releasing a little moisture, resulting in the raw kale having a more palatable texture.
Whipped yoghurt
Place the yoghurt and extra virgin olive oil in a bowl and whisk for a minute or two. Add the sumac, salt and a squeeze of lemon to taste. Whisk vigorously to combine.
To assemble
Spoon the whipped yoghurt on the base of the plate, top with the salt-rubbed greens.
Arrange the sticky carrots on top.
Using the juices left in the dish, add a little orange and lemon juice and whisk to combine with the pan juices. Season if necessary.
Spoon over the ingredients.
