Roasted Carrots, Spiced Pumpkin Seeds & Tahini Yoghurt
From the Field Kitchen
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40 Minutes
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Serves 4 as a starter 2 as a main course
30 Minutes
Serves 4
What you'll need…
- 1kg New Cheshire potatoes
- 1 Kohlrabi (grated)
- 1 Bunch Kale (tender leaves sliced)
- 2 Spring onions (sliced)
- 50ml Olive oil
- 1 Bunch parsley
- 1 Bunch dill
- Sprig of mint
- Lemon juice
- Salt
The method
1
Wash your potatoes & steam or boil them until tender.
2
To make the dressing chop your herbs & combine with the olive oil. Add salt and lemon juice to taste & mix well.
3
Combine the potatoes, kohlrabi, kale, spring onions and drizzle over the dressing. Enjoy!
Mark Price, Groobarbs Field Kitchen
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