Use a selection of carrots, red, purple, orange & yellow, the greater variety of colours will make the salad really POP!
Trim the tops of the carrots leaving approx. an inch, then with a small pointed knife clean any dirt from the base of the tops.
Then scrub the bodies to remove any dirt or impurities, wash clean and dry.
Cut the larger carrots in half, lengthwise.
Marinate sultanas in orange juice for 2 hours in a vacuum sealed bag.
Add some olive oil and seasoning, spread out on a flat baking tray lined with baking paper.
Roast off in a pre-heated oven 180c for 10 – 15 minutes.
In this time remove the sultanas from the bag and drain. If you do not have the equipment to vacuum seal, just marinate in a covered bowl.
Grind the spiced in a coffee grinder or a Thermomix to a fine powder.
In a mixing bowl, combine the spices and the yoghurt.
Add some finishing salt and a drizzle of extra virgin olive oil, taste and adjust seasoning if required.
Remove the carrots from the oven and allow to cool slightly, this should be a warm, not a hot salad.
Mix together the rocket and half the carrots, add some olive oil and seasoning
Smear half of the yoghurt on a serving board, then arrange the carrot & rocket mix on top of this
Arrange the remaining carrots on top, sprinkle the sultanas, then drizzle the remaining spiced yoghurt all over.

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