Za’atar Roasted Carrots with Whipped Dhal

A touch of Za'atar can brighten any dish, instantly adding an overall savouriness. A typical Za'atar spice mix is likely to include sesame seeds, oregano, thyme and marjoram
Za'atar Roasted Carrots with Whipped Dhal
ITP Images
Za'atar Roasted Carrots with Whipped Dhal
May 19, 2019
Preparation Time 20 minutes
Cooking Time 25 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the whipped dhal

2 tbsp ghee or olive oil
1 onion, finely chopped
5cm piece ginger, peeled, finely grated
1 large clove garlic, finely grated
100g red lentils, rinsed
2 tsp spinneysFOOD Fine Coriander
2 tsp spinneysFOOD Fine Turmeric
1 tsp cardamom, ground
1 red chilli, seeded and finely chopped
1L water
1 lime, juiced

For the carrots

500g spinneysFOOD Baby Carrots, halved lengthways
1 tbsp olive oil
1 tbsp spinneysFOOD Honey
1 tbsp spinneysFOOD Zaatar
spinneysFOOD Sea Salt, to taste
Pumpkin and sunflower seeds, toasted, to serve (optional)


  • 1

    To make the dhal, place a medium-sized pot over a medium heat and add the ghee or oil. Sauté the onion for 2 minutes then add the ginger and garlic and cook for a further 2 minutes

  • 2

    Add the lentils, spices and chilli and cook for a minute or until fragrant

  • 3

    Add the water and bring to a boil, reduce the heat and stir occasionally

  • 4

    Cook for 15-25 minutes or until the lentils are tender and the liquid is absorbed

  • 5

    Season well and add the lime juice

  • 6

    Place in a food processor and blend until completely smooth, light and fluffy

  • 7

    For the carrots, preheat the oven to 180°C, gas mark 4

  • 8

    Place the carrot halves in a lined roasting dish

  • 9

    Combine the oil, honey, za’atar and salt in a small bowl and drizzle over the carrots

  • 10

    Using your hands, toss the carrots to coat them properly

  • 11

    Roast for 15-20 minutes or until charred and softened slightly

  • 12

    To serve, spread the whipped dhal in a large serving dish and scatter the roasted carrots on top. Drizzle with olive oil and sprinkle with the toasted seeds and salt


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