Pep up your carrots with this sweet and sour, Middle Eastern inspired recipe.
Georgina Wilson-Powell
Tue 17 Nov 2020
This colourful side dish packs a knock-out flavour punch, with the intense acidity of the balsamic vinegar perfectly balanced by the sweetness of the runny honey, you will never want to serve boiled carrots again after tasting this!
Scroll down for more pictures.
All fresh ingredients for this recipe, and more, are available on Tend, an online market selling fresh, seasonal food from small, sustainable farms. They currently deliver great-tasting organic produce across South West London.
Recipe by Izzie Clifton-Brown. For more recipes and to follow her journey visit @izcliftonbrown.
8-10 small to medium sized organic carrots
5-6 small shallots or 1 large organic white onion
3 garlic cloves
2 tbs good quality balsamic vinegar
1 tbs runny honey
Thyme (dried or fresh)
50g vegan yoghurt
1 tbs tahini
Zest and juice of half a lemon
Handful of breadcrumbs
Handful of flaked almonds
Smoked paprika (optional)
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