Nutmeg-Spiced Carrots with Pistachio and Mint Yoghurt Sauce

INGREDIENTS

500g (1lb) carrots, halved

2 tbsps olive oil

½ tsp nutmeg

Pinch of salt

¼ cup (30g, 1oz) pistachios, chopped

4 tbsps pomegranate seeds

Mint yoghurt sauce to serve

METHOD

Add the carrots with oil, nutmeg and salt to a bowl and toss together. Transfer to a greased air fryer basket in an even layer. Drizzle any remaining oil over the carrots.

Air fry at 200°C (400°F) for 12-15 minutes until tender.

Transfer to a serving dish and scatter with the pistachios and pomegranate seeds. 

Serve with the mint yoghurt sauce, if desired.

Serves 4
Prep + Cook time: 25 mins

Mint Yoghurt Sauce

INGREDIENTS

½ cup (125ml, 4fl oz) Greek yoghurt

2 tbsps chopped mint leaves 

½ clove garlic, minced

1 tbsp lemon juice

Salt and pepper to taste

METHOD

Combine all the ingredients in a small bowl. Season with salt and pepper to taste and stir well to combine. Refrigerate until ready to serve.

Serves 4
Prep + Cook time: 5 mins

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