Tandoori Spiced Carrots and Potatoes

Serves 6, Prep 15 mins, Cook 30 mins

¼ cup tandoori paste ¼ cup Greek yoghurt 2 tblsps olive oil Salt and pepper, to taste 1 bunch Dutch carrots (about 10 carrots), trimmed, rinsed 500g kipfler potatoes, washed, quartered lengthways 2 small lemons, halved crossways Thinly sliced fresh mint leaves, to garnish Extra Greek yoghurt, to serve

1 Combine paste, yoghurt and oil in a large bowl. Season with salt and pepper. Add carrots and potatoes. Toss to coat. Arrange in a single layer on a large oven tray lined with baking paper. Then place lemons on the tray. 2 Cook in a hot oven (200C) for about 25 to 30 minutes, or until carrots and potatoes are tender. 3 Place carrots and potatoes on a serving platter. Garnish with mint leaves. Serve with lemons and extra yoghurt.