I received some beautiful sweet bunched carrots in my vegetable box and wanted to make something simple, keeping the carrots whole with the green leafy tops intact, which are edible and very versatile. They can also be processed and made into a pesto as you would basil leaves as an interesting alternative.

The garlicky yoghurt and bread is a steal from fatteh (meaning crumbs). This is a Palestinian / Levantine dish consisting of crumbled bread, garlicky yoghurt and a variety of other ingredients including but not exclusive to; aubergine, chickpeas, lamb, chicken as the star ingredient.

Serves 2

Ingredients

6 carrots

250 ml Greek / natural yoghurt

Handful of parsley chopped


2 slices of stale bread

Olive oil

2 cardamom pods


3 gloves of garlic


Salt

Pre heat the oven to 200°C

I had brown bread but any bread would be fine. Remove the crusts and cut or tear into crouton sized pieces and drizzle with olive oil, salt and sumac. Mix it all with your hands and roast in the oven for 15 minutes or until golden and crunchy.

Next take the yoghurt and whisk it with a big pinch of salt, a tablespoon of olive oil, the garlic finely chopped or crushed, and the cardamom seeds removed from the pods. The yoghurt is better if room temperature therefore don’t put it back in the fridge.

Wipe the carrots clean and steam for approximately eight – ten minutes until just tender but retaining a bite.

Then toss them with the yoghurt, half the croutons and sprinkle with parsley, dill or mint and the remaining croutons, along with a generous drizzle of olive oil.