Greek yogurt bowl with roasted carrots, cumin and sunflower seeds

Ingredients

For 1 serving

• Nonfat Greek yogurt180 g
• Carrots150 g
• Cumin1 pinch
• Sunflower seeds8 g
• Extra virgin olive oil1 teaspoon
• Parsley3 g
• Saltto taste

Contains: lactose,

Method

1. Preheat a conventional oven to 210 °C and line a baking tray with baking paper.
2. Peel and trim the carrots and cut them into sticks about 1 cm thick; toss them on the tray with the oil, cumin and a pinch of salt, using your hands.
3. Roast for 20 minutes, turning halfway, until tender and caramelised at the edges.
4. Meanwhile toast the sunflower seeds in a small dry pan over medium heat for 2 minutes until golden; wash and chop the parsley; season the Greek yogurt with a pinch of salt and spread it in a bowl.
5. Arrange the hot carrots on the yogurt and finish with the sunflower seeds and parsley.