This recipe was inspired by one of our culinary heroes, Yotam Ottolenghi. Feel free to replace the carrots with butternut squash or sweet potato. You can also replace the yoghurt with 1 tbs of white miso.

Tahini Yogurt Sauce
3 tbs of OrganicTahini
2/3 cup Greek yogurt
2 tbs lemon juice
1 garlic clove (crushed)
Pinch of salt and pepper

Roasted Carrots
12 carrots, peeled and
cut into sticks
3-4 tbs olive oil
2 tbs honey or date molasses
Pinch of salt and pepper
Handful of fresh thyme
or other green herbs

Pre-heat oven to 425F or 220C. Whisk together all the ingredients for the tahini sauce in a bowl and refrigerate. Place all ingredients for the carrots into a bowl and mix until carrots are well coated. Spread over a baking sheet and roast for 40 mins. Allow carrots to cool slightly before transferring to serving plate. Drizzle with tahini sauce and a sprig of thyme or any other green herb, if desired.