Creamy yogurt with roasted carrot and mint

Preheat the oven to 190°C (375°F). Peel the carrots and cut into thin rounds or batons — thin enough to soften without falling apart.

Toss the carrot pieces with the olive oil and a pinch of salt on a small baking tray until evenly coated.

Roast for 25 to 30 minutes, turning once halfway, until the carrots are tender and slightly caramelized at the edges. Set aside to cool slightly.

While the carrots roast, chop the 6 mint leaves finely. In a small bowl, stir the yogurt with the chopped mint, a small squeeze of lemon juice, and a pinch of salt until smooth and creamy.

Taste and adjust — add another drop of lemon or a whisper of salt if it needs it. The yogurt should be gentle, not sharp.

Spoon the minted yogurt into a shallow bowl or onto a small plate, smoothing it gently to one side.

Arrange the warm roasted carrots on top or beside the yogurt.

Finish with the 4 fresh mint leaves laid softly over the top. Serve at once, while the carrots are still warm against the cool yogurt.