Roasted Carrots, Lemon Vinaigrette Endive, over Coriander Yogurt

“Oh it’s just roasted carrots, endive tossed in a lemon vinaigrette with fennel pollen.... laying over a bed of coriander spiced yogurt” - my cousin casually shares how to make this bomb 💣 dish she made for us 😂 over holiday. ⠀

It sounds like a few ingredients you may not be familiar but when it comes down to it, it’s actually a SUPER SIMPLE dish to make. I am 💯 making this at home ....I wanted to eat it all!!⠀

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INGREDIENTS

▪️Bag of carrots (multi colored if you can!)⠀

▪️endive⠀

▪️lemon⠀

▪️minced garlic, salt/pepper⠀

▪️Fennel Pollen (it looks like a “seed” you get in a little bag or jar likely found in the spice section of your grocery)⠀

▪️olive oil⠀

▪️Greek yogurt ⠀

▪️coriander ⠀

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1. Chop carrots lengthwise. Roast in oven at 350, 20-30 min, with a drizzle of olive oil/salt/pepper. ⠀

2. While carrots are roasting, toss your endive leaves in lemon vinaigrette (squeeze 2 full lemon, zest of 1 lemon, tsp garlic, salt/pepper)⠀

3. Make your Greek yogurt by mixing in 1/2 -1 Tbsp Coriander spice and 1 cup full fat Greek yogurt. ⠀

4. Layer your coriander yogurt at the bottom of your serving dish. Toss roasted carrots and endive together along with adding sprinkling of fennel bulb seeds - toss well before layering on top of the yogurt. ⠀