Ingredients

  • Pumpkin seeds 10g
  • Zaatar 1 tbsp
  • Honey 1 tbsp
  • SpinneysFOOD organic extra virgin olive oil 1 tbsp
  • Baby carrots 500g
  • Lime 4 tbsp
  • SpinneysFOOD bottled water 1ltr
  • Red chilli 4g
  • SpinneysFOOD cardamom 1 tsp
  • SpinneysFOOD fine turmeric 2 tsp
  • SpinneysFOOD fine coriander 2 tsp
  • Red lentils 100g
  • Garlic 1
  • SpinneysFOOD organic ginger 5cm
  • Onion 1
  • Ghee 2 tbsp

Equipment

  • Roasting dish 1

Nutrition (Per serving)

  • 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."

Za’atar roasted carrots with whipped dhal

Arabic 20 Mins Prep · 25 Mins Cook


  1. To 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.
  2. Add the lentils, spices and chilli and cook for a minute or until fragrant.
  3. Add the water and bring to a boil. Reduce the heat and stir occasionally.
  4. Cook for 15-25 minutes or until the lentils are tender and the liquid is absorbed.
  5. Season well and add the lime juice.
  6. Place in a food processor and blend until completely smooth, light and fluffy.
  7. For the carrots, preheat the oven to 180°C, gas mark 4.
  8. Place the carrot halves in a lined roasting dish.
  9. Combine the oil, honey, za’atar and salt in a small bowl and drizzle over the carrots.
  10. Using your hands, toss the carrots to coat them properly.
  11. Roast for 15-20 minutes or until charred and softened slightly.
  12. 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.