Roast rainbow carrots with herbed yogurt from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 84) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Za’atar roast salmon with garlicky bean mash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salad requires resting for 1 hour before eating.

  • Barb_N on February 13, 2020

    I had purple carrots and fresh parsley. Added preserved lemon and black sesame seeds.

  • imaluckyducky on November 09, 2019

    5 stars. One of the best recipes from this book and delightfully simple. This brings gently roasted carrots to a different level of creamy, herbaceous goodness. The dried mint does not disappoint and provides a subtle and unexpected amount of flavor that hits somewhere in the middle of the tasting notes, followed closely by the dill. Keeps well for a couple of days if you happen to have leftovers.

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