Roasted Carrot and Currant Salad with Tahini Dressing
Preparation time20 minutes
Cooking time30 minutes
Serving timeServes 4 sides
Preheat oven to 200°C (180°C fan forced). Place carrots and onion on a baking tray lined with baking paper. Drizzle with oil and spices and toss to coat. Bake for 25-30 minutes or until carrot is cooked through and golden. Remove from oven and stir through currants.
Combine yogurt, tahini and lime juice until smooth. Season to taste with salt and pepper. Thin with a little water if mixture is too thick.
Spread half of the yogurt on the base of a serving plate and top with roasted vegetables. Drizzle with remaining tahini yogurt and coriander leaves.