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Roasted Carrots with Za’atar Yogurt
Ingredients
- 1 lb. carrots, roasted and chopped
- ¼ cup Medjool dates, chopped
- 2 tablespoons candied ginger
- 3 tablespoons sunflower seeds, toasted
- 4 tablespoons golden raisins
- 2 tablespoons fresh mint leaves, torn
- Salt & pepper to taste
Za’atar Yogurt
- ⅔ cup Greek yogurt
- 4 tablespoons lemon juice
- 4 tablespoons fresh mint
- 2 tablespoons Za’atar spice
Preparation
- Preheat oven to 375 degrees.
- Chop carrots and roast for 15 minutes or until lightly brown
- Combine yogurt, lemon juice, mint, and Za’atar spice.
- Combine roasted carrots, yogurt, dates, and ginger in a large bowl.
- Mix well and add salt and pepper to taste.
- Set aside until ready to serve.
- For serving: place carrot salad in a bowl and garnish with toasted sunflower seeds, golden raisins, and torn mint leaves.
Serve immediately or cover and chill for up to 5 days.
