RECIPES & WELLNESS

There is something about roasting carrots that feels like an act of patience. You peel them, season them, slide them into the oven and walk away. Twenty five minutes later something ordinary has become something worth sitting down for.

This is the kind of cooking I love. Simple ingredients treated with intention. Nothing complicated. Nothing wasted.

This recipe has become a regular in my kitchen in Bath, usually on a Sunday, usually wearing something loose and comfortable, usually with something good playing in the background. It looks impressive on the table but asks very little of you in the making.

SERVES 2 AS A MAIN / 4 AS A SIDE

For the carrots

• 6-8 medium carrots, peeled and roughly chopped
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon sea salt flakes
• ½ teaspoon black pepper

For the herby tahini base

• 200g Greek yogurt
• 3 tablespoons tahini
• Small handful fresh parsley
• Small handful fresh mint
• Small handful fresh dill
• 1 clove garlic
• Juice of half a lime
• 2 tablespoons olive oil
• Pinch of salt

To finish

• Handful of roasted hazelnuts
• Fresh mint leaves
• Fresh dill
• Crumbled feta
• Pinch of dried chilli or fresh chilli sliced
• Good drizzle of olive oil

METHOD

Preheat your oven to 200°C.

Peel your carrots and chop them roughly — they don't need to be uniform, a little irregularity is part of the charm. In a bowl, toss them with olive oil, paprika, garlic powder, sea salt and black pepper until well coated.

Spread them on a baking tray in a single layer and roast for 25 minutes until golden at the edges and tender all the way through. Then take them out and let them rest for a few minutes. This matters — a hot carrot on cold yogurt is not the same thing.

While the carrots roast, make your herby tahini base. Add the Greek yogurt, tahini, parsley, mint, dill, garlic, lime juice and olive oil to a blender. Blend until completely smooth. Taste and adjust the seasoning. It should be creamy, herby and bright. A little dangerous.

When you're ready to serve, scoop the herby base generously onto a plate or shallow bowl. Lay the roasted carrots on top. Then finish with roasted hazelnuts, fresh mint, fresh dill, crumbled feta, a pinch of chilli and one final generous drizzle of your best olive oil.

Eat immediately. Preferably outside.

A NOTE FROM ALICE

I started adding recipes to the KIATNI  world because I believe the way we dress and the way we eat come from the same place, a desire to slow down, to choose things that are made with care, to find pleasure in the everyday.

This recipe is exactly that. It costs almost nothing to make, it takes less than forty minutes and it will make you feel like you are somewhere much warmer and more beautiful than wherever you actually are.

Which, come to think of it, is exactly what I want a KITANI dress to do too.