Charred Rainbow Carrots with Honeyed Greek Yogurt

Preparation Time 20 minutes

Cook Time 30 to 40 minutes

Serves about 2

Ingredients

• Rainbow Carrots 1 bunch (4 to 5)

• Arugula 2 to 3 cups

• Greek Yogurt 1 cup

• Honey 2 tbsp.

• Lemon Juice 2 tsp

• Pistachio chopped ¼ cup

• Salt to taste

• Olive oil 3 tbsp

Method

1. Preheat oven to 400 F

2. Peel the carrots and slice them into halves longitudinally. Drizzle 2 tbsp of oil and sprinkle some salt. Place the carrot halves on to a greased baking sheet and roast them in the oven, until the carrots are tender and begin to char, about 15 to 20 minutes

3. In a bowl whisk greek yogurt with lemon juice, honey and salt

4. In a separate bowl, toss the arugula with some oil, lemon juice and salt

5. To plate the salad, spread some Greek yogurt on the plate and place the tossed arugula leaves and carrots. Sprinkle some chopped pistachios before serving.

Note: Serve the salad with some warm pita. You could also sprinkle some feta cheese before serving.