Roasted Heirloom Carrots with Saffron Yoghurt


  • 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
  • Salt


  1. 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.
  2. 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.