A tasty creation

A tasty creation
Paul Jobin - The Kauri Chef - creates an easy dish for vegetables from the garden.
Paul Jobin - The Kauri Chef

Our thanks to Paul for reminding us that homegrown spring onions and carrots pop with flavour when roasted. Click here for his Facebook link as he is posting lots of great ‘lockdown’ recipes:

Tahini yoghurt dipper

Yields 3 cups

12 Baby carrots, precooked
12 Trimmed spring onions
120gm Tahini paste
60ml Boiling water
2 cloves Minced garlic
375gm Greek yoghurt
90ml Lemon juice
135ml Extra virgin olive oil
10gm Sea salt flakes
4gm Freshly ground black pepper


  1. Taking a mixing bowl, coat the carrots and spring onions with olive oil, salt flakes and milled pepper. Char over a BBQ to heat.
  2. Meanwhile, in a mixing bowl, whisk the tahini and water together until smooth.
  3. Whisk in the garlic, yoghurt, lemon juice, extra virgin olive oil and seasoning.
  4. Enjoy your Tahini yoghurt with your bbq carrot and spring onion dippers!