| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 6-9 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Toss the carrots with olive oil, butter, fennel seeds, salt and pepper. Spread onto a roasting tray and roast for 30 minutes until tender and caramelised.
3
Meanwhile, toast the quinoa in a dry saucepan until lightly golden and fragrant. Add the chicken stock and cook according to the packet instructions until tender.
4
Spread the quinoa onto a serving platter. Arrange the roasted carrots on top. Mix the pan juices with the yoghurt and spoon over the carrots.
5
Finish with dukkah.
