Roasted Purple Carrots with Cilantro Yoghurt and Pistachios

I love how coriander, garlic, chilli pepper and roasted pistachios add aroma, texture and flavour to this otherwise simple roasted vegetable recipe. The combination of tangy Greek yoghurt and sweet carrot is just perfect. It makes a feast of a light lunch or if you are looking for a more substantial meal, toss it with some whole grains or grilled meat. It is simple to make, and you can use other root vegetables too, like parsnips, rutabagas or beets. It would be great to sprinkle some dukkah (a Middle Eastern spice blend made with toasted nuts, seeds and fragrant spices) over too.

	Cilantro Yoghurt
750 g Purple carrots, halved lengthwise if large 3 tbsp Olive oil 4-5 Garlic cloves, peeled and crushed 3 Thyme sprigs 1/2 tsp Coriander powder Salt and black pepper 2 tbsp Toasted unsalted pistachios, chopped 1/3 tsp Chilli pepper flakes Cilantro leaves and thyme	250 g 10% Greek yoghurt 1 tbsp Cilantro leaves, chopped Juice of 1/2 lemon Salt

Preheat oven to 200C/400F. Place carrots, garlic and thyme on a baking tray. Drizzle with 2 tablespoons olive oil and season with coriander, salt and pepper. Toss to coat. Roast until the carrots are tender, about 30 minutes.
In a medium bowl, whisk together the Greek yoghurt, chopped cilantro, and lemon juice. Stir well to combine and add salt to taste.
Spread the prepared yoghurt on a platter and arrange roasted carrots on top. Scatter chopped pistachios, chilli pepper flakes and fresh herbs on top, and finish with a squeeze of lemon juice.