A touch of za'atar adds a delicious savouriness to roasted carrots
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 259 |
| Fat | 8g |
| Saturates | 1g |
| Protein | 9.1g |
| Carbs | 35.9g |
| Sugars | 9.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make the dhal, place a medium-sized pot over a medium heat and add the ghee or oil. Sauté the onion for 2 minutes then add the ginger and the garlic clove then cook for a further 2 minutes.
Add the lentils, spices and chilli and cook for a minute or until fragrant.
Add the water and bring to a boil. Reduce the heat and stir occasionally.
Cook for 15-25 minutes or until the lentils are tender and the liquid is absorbed.
Season well and add the lime juice.
Place in a food processor and blend until completely smooth, light and fluffy.
For the carrots, preheat the oven to 180°C, gas mark 4.
Place the carrot halves in a lined roasting dish.
Combine the oil, honey, za’atar and salt in a small bowl and drizzle over the carrots.
Using your hands, toss the carrots to coat them properly.
Roast for 15-20 minutes or until charred and softened slightly.
To serve, spread the whipped dhal in a large serving dish and scatter the roasted carrots on top. Drizzle with olive oil and sprinkle with the toasted seeds and salt.
