Make roasted carrot salad with creamy garlic yogurt and a vibrant tadka

I love creating big, bold salads that can stand on their own as a main dish or really shine as a side. This roasted carrot salad is no exception. The combination of warmly spiced carrots, creamy yogurt, tangy pickled onions and a vibrant tadka creates an incredible explosion of flavours and textures. It’s also an ideal dish for a special occasion: it serves a crowd, looks beautiful on the table and is sure to leave everyone asking for seconds.

Ingredients

• 2 tsp cumin seeds
• 4 tsp coriander seeds
• 1 tsp red chili powder (such as Kashmiri lal mirch or paprika)
• ½ tsp ground turmeric
• 1 tbsp maple syrup
• 3 tbsp olive oil
• 1 tsp salt
• 5 large carrots (about 1½ lbs), peeled and cut into 1–1¼-inch sticks

Roasted garlic yogurt:

• 1 whole garlic bulb
• 2 tbsp plus 1 tsp olive oil, divided
• 1½ tsp kosher salt, divided
• 2 cups 2% Greek yogurt
• Juice of ½ lime

Tadka:

• 1 tbsp olive oil
• 1 tsp mustard seeds
• 12–15 fresh curry leaves

To serve:

• 2 tbsp pickled onions
• 2 tbsp chopped fresh cilantro (optional)

Preparation

Heat the oven to 425 F with a rack in the middle position.

Add the cumin and coriander seeds to a small pan set over medium heat and toast them for 2 to 3 minutes, stirring constantly to avoid burning. Transfer the seeds to a mortar and pestle or spice grinder and grind into a coarse powder.

In a large bowl, mix the ground seeds with the chili powder, turmeric, maple syrup, olive oil and salt. Add the carrots and toss them in the spice mixture to coat.

Cut the top off the garlic bulb, drizzle with 1 teaspoon of oil, sprinkle with ½ teaspoon of salt and wrap it in foil. 

Line a sheet pan with parchment paper. Arrange the carrots on top and place the garlic next to them. Transfer the pan to the oven, and roast until the carrots are tender and caramelized on the edges, about 25 minutes. Set the garlic aside to cool.

Once the garlic is cool enough to handle, carefully squeeze the softened cloves into a medium bowl. Add the remaining 2 tablespoons of oil and 1 teaspoon of salt, and mash everything into a paste. Add the Greek yogurt and lime juice, and stir until smooth and creamy.

When ready to serve, spread the garlic yogurt on a large platter. Arrange the roasted carrots on top of the yogurt and sprinkle the pickled onions over the carrots.

To make the tadka, add the olive oil to a small pan set over medium heat. Add the mustard seeds and let them sputter. Toss in the curry leaves and fry until fragrant, about 10 seconds.

Drizzle the tadka over the salad and garnish with fresh cilantro, if desired.

Serves 8 to 10

Produced in collaboration with CBC Creator Network.