2 tbsp extra-virgin olive oil
¼ tsp ground cumin
¼ tsp ground coriander
2 medium garlic cloves, finely chopped
1 small bunch fresh Italian parsley chopped
½ cup walnuts
½ tsp salt
150g Greek yoghurt
Ingredients provided by:
Peel carrots and using the vegetable peeler thinly slice.
Place walnuts in a food processor and pulse until a chunky crumble consistency and set aside.
In a large frying pan, heat olive oil, add cumin and coriander spices and sauté on a low heat for 20 seconds (allowing the spices to penetrate the olive oil). Add carrot slices and cook for 4-5 minutes, until the carrot is soft. Remove from heat and add the chopped garlic,1/2 the chopped parsley then the yoghurt and ¾ of the walnuts.
Add salt, chopped garlic and 2 tablespoons of the chopped parsley to the carrots, followed by the yoghurt and approximately ¾ of the walnuts. Combine well and transfer to a serving platter.
Scatter over the remaining walnuts and chopped parsley.
Wine match; 2018 Koha Pinot Gris