Summary

Ingredients

• 1 tablespoon coriander seeds, roasted and lightly pounded
• 0.5 teaspoon ½ fennel seeds, toasted and lightly pounded
• 600 g carrot (s), peeled and cut into sticks the same size
• 30 g honey (thyme honey), liquid
• 2 tablespoon olive oil
• 1 tablespoon lime juice
• 1 sprig (s) thyme, plucked
• 1 pinch (s) sea salt
• 1 pinch (s) pepper from the mill
• 50 g yourt, Greek
• 1 tablespoon lime juice
• 1 lime (s), unsprayed, remove the zest it
• 0.5 clove ½ (s) garlic, pressed

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Instructions

1. Coarsely grind the coriander and fennel seeds and roast them in a pan for 2 - 3 minutes without fat. The seeds must not burn, only the essential oils should dissolve.
2. Now process all the spices together with the honey, the olive oil and the lime juice to a marinade. Put the cut carrots in the marinade and stir everything well so that the carrots are completely moistened with the marinade.
3. Heat the Airfryer to 200 ° C and simmer the carrots in the baking insert and the Quick Clean Basket for 20-25 minutes.
4. In the meantime, mix the yoghurt with the remaining ingredients and season with a little sea salt.
5. Tip:
6. If you want to add another vegetable, you can use beetroot or carrots of a different color here.