- 1 Woolworths rainbow carrots bunch
- 1 cup Woolworths double-cream yoghurt
- 1 red chilli, finely chopped
- For the dressing, mix:
- 3 T tamarind paste
- 1⁄4 cup extra virgin olive oil
- 1 T maple syrup
- salt, to taste
Preheat the oven to 180°C.
Toss the carrots with most of the dressing, reserving a little.
Roast for 30–40 minutes, or until tender and caramelised.
Spread the yoghurt onto a platter, then top with the carrots. Drizzle over the remaining dressing, olive oil and chilli.