Ingredients
- 750g young carrots
- Generous drizzle of olive oil
- Salt and black pepper
- 200g bulgur wheat
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp za’atar or ras el hanout
- 200g dates, chopped
- 80g whole salted almonds, chopped
- 450ml hot vegetable or chicken stock
- 200ml natural yoghurt
- Fresh mint
1 Set the oven to 180 degrees.
2 Wash and trim the carrots, then cut in half lengthways and put in a large deep roasting tray. Drizzle with the olive oil, season and mix together so the carrots are coated in the oil.
3 Roast for 30 minutes, turning once or twice.
4 Scatter the bulgur in among the carrots, then add the spices, dates and almonds. Season, then pour the stock over the top.
5 Cover tightly with foil and put back in the oven for 15 minutes.
6 Remove the foil, fluff everything together.
7 Allow to cool, then transfer onto a platter.
8 Drizzle the yoghurt onto the platter and tear the mint over the top before serving.
