Get Nourished: Luke and Zoe’s recipes full of garlic goodness
For the Garlic Citrus Aioli
2 egg yolks, at room temperature
350ml additional virgin olive oil
1-2 tbsp lemon juice (or apple cider vinegar)
1-2 garlic cloves, crushed
For the Moroccan Roasted Carrots
500g carrots, peeled and thickly sliced diagonally
3 tbsp olive oil
1/2 tbsp cumin, floor
1/2 tbsp coriander, floor
1/2 tbsp pomegranate molasses
a pinch cinnamon
salt and pepper
1/2 cup chopped contemporary coriander leaves
100g feta or goat cheese, crumbled
1/4 cup flaked almonds
To make the aioli, place the egg yolks, lemon juice and garlic right into a meals processor or use a hand whisk to mix till clean. Slowly add additional virgin olive oil whereas the motor remains to be operating or whereas whisking till the combination is emulsified.
Preheat the oven to 180-200 levels. Place the carrots in a baking dish earlier than drizzling with olive oil. Sprinkle over some cumin, coriander, cinnamon and toss effectively.
Roast the carrots till tender and golden in color. Earlier than taking out of the oven, drizzle over the pomegranate molasses, season with salt and pepper, and toss.
When finished, place the roasted carrots on a serving dish. High with some crumbled feta/goat cheese, coriander leaves and flaked almonds.