Roasted Carrots with Spices

Preheat the oven to 200°C. Rinse the carrots well and halve, keeping the skin on. Set aside.

In a small bowl, combine the olive oil and the Mélange Fumé.
Place the carrots on a baking tray lined with greaseproof paper. Pour over the spice vinaigrette and coat the carrots well. Bake for around 45 minutes until the carrots are tender and toasted.

Prepare the pomegranate by removing the seeds in a bowl. Mix the Greek yoghurt with a good pinch of salt and a teaspoon of olive oil. Pour the Greek yoghurt onto a plate.

Take the carrots out of the oven and serve them on top of the Greek yoghurt, adding a few pomegranate seeds and a little coriander.

Tips: To prepare the pomegranate, pop the seeds in a large bowl of cold water. This makes it easy to remove the seeds without risking staining yourself. Rinse to remove the seeds.