Roasted Carrots, Spiced Pumpkin Seeds & Tahini Yoghurt

From the Field Kitchen

40 Minutes

Serves 4 as a starter 2 as a main course

What you'll need…

  • 6 Carrots
  • 1 Tablespoon rapeseed/olive oil
  • 2 Tablespoons cumin seeds
  • 50g Pumpkin seeds
  • 1 Teaspoon fennel seeds
  • 2 Teaspoons curry powder
  • 1 Tablespoon sugar
  • 1 Teaspoon coriander seeds
  • 100ml Greek yoghurt
  • 2 Tablespoons tahini
  • 1 Tablespoon honey
GB Xmas WEB 47 min

The method


Pre-heat your oven to 180°C. Peel and chop your carrots in quarters lengthways. Place onto a roasting tray with the olive oil, cumin seeds & salt and pepper. Roast for 15 minutes.


Combine the pumpkin seeds, fennel seeds, curry powder, sugar and coriander seeds and spread out evenly on a tray. Roast for 15 minutes. Allow to cool & crush with a pestle & mortar. Spread across the carrots ensuring they are well coated.


Mix the yoghurt, tahini & honey together to make the dressing. Drizzle over the carrots. Enjoy!

Mark Price, Groobarbs Field Kitchen

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