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Serves 4-6
Vegetarian
Gluten-free
Ingredients
- 4 carrots, peeled and cut into quarters or batons
- 10 asparagus spears
- 4 garlic cloves
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
- 100g Greek yoghurt
- 30g pistachios, roughly chopped or crushed
- 50g feta, crumbled
- 1 tbsp honey
Cooking instructions
- Preheat the oven to 200°C/180°C fan/Gas 6.
- Mix together the carrots, asparagus, whole garlic cloves, oil and plenty of seasoning on a large baking tray. Roast for 15-20 minutes or until the veg is softened.
- Spread the Greek yoghurt over a serving plate and top with the roasted veg, discarding the whole garlic.
- Serve with a sprinkling of pistachios and feta and a drizzle of honey, enjoy!
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GORDON RAMSAY ACADEMY
- 57-61 Commercial Way, Woking, Surrey GU21 6HN
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