Sumac Roasted Carrots & Tzatziki

Ingredients:

• Half a bunch of carrots
• 2 tsp olive oil
• 1 tsp sumac
• 1 tsp honey (or substitute maple syrup)
• Salt
• Pepper

Note: Sumac is a zesty, zingy spice commonly found in the herbs and spices section at most supermarkets.

INSTRUCTIONS:

1. Remove the tops of the carrots and scrub them clean. Slice the carrots in half down the middle lengthwise.
2. In a large bowl, mix together the sumac, olive oil, honey, salt, and pepper. Add the carrots to the bowl, tossing to ensure they are evenly coated in the sumac oil mixture.
3. Lay the carrots flat onto a baking tray. Bake in the oven at 180 degrees Celsius for 25 minutes.

TO MAKE THE TZATZIKI:

4. Slice the cucumber in half down the middle. Using a spoon, scoop out the seeds. Grate the cucumber. Squeeze out all the excess water from the cucumber; it really needs a good squeeze.
5. Mince the garlic cloves.
6. In a bowl, mix together the yoghurt, minced garlic, grated cucumber, and olive oil. Season with salt and pepper.
7. To serve, spoon the tzatziki onto a platter, place the sumac-roasted carrots on top of the tzatziki, and garnish with carrot top leaves or fresh basil.

HOW TO STORE LEFTOVERS:

To store leftovers, place the roasted carrots in an airtight container and the tzatziki sauce in another. Refrigerate both for up to 3-4 days, ensuring they're sealed tightly to maintain freshness.