Nutmeg-Spiced Carrots with Pistachio and Mint Yoghurt Sauce

      Category:
      Description

      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

      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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