Recipe courtesy of SKYR
Ingredients
- 500g carrots, roasted in batons or other roast veg
- 400g SKYR
- 1 small garlic clove, finely grated
- Juice of ½ lemon
- Sea salt
- 2 tbsp tahini
- Olive oil
- Mixed herbs: Parsley, Basil, Fennel, chives
- Garnish: Toasted sesame seeds, chopped hazelnuts
- 2 pitta breads
- 2 tbsp olive oil
- 1 tbsp dukkah
Method
1. Mix the SKYR, garlic, lemon and tahini. Add salt to taste. Set aside.
2. Meanwhile, heat 3 tbsp olive oil. Once it's hot, carefully add the herbs. Leave to sizzle for a minute then remove with a slotted spoon and place on kitchen paper to cool. Keep the herb-infused olive oil.
3. To make the pitta chips split each pitta bread and brush with olive oil. Sprinkle with dukkah and cut into triangles. Spread on a baking tray and bake @ 200C for 5-8 mins still crisp.
4. To serve, spread the tahini yoghurt on a platter. Pile up the roasted carrots and pitta chips. Scatter sesame seeds and nuts on top. Gently add the crispy fried herbs and a drizzle of the herb olive oil.
