• 6 whole carrots
  • 1 unsweetened Greek yogurt
  • Extra virgin olive oil
  • 30g of California walnuts, toasted
  • Sesame seeds
  • Arugula
  • A pinch of salt
  • A pinch of pepper
  • Optional: thyme, rosemary or paprika powder


  1. Cut the stems off the carrots. Cut first in half and then into quarters.
  2. Preheat the oven to 200°C. Season the carrots with salt and pepper and place them in a dish to coat them with olive oil. You can also add thyme, rosemary or paprika if you wish.
  3. Put the carrots in the oven until they are well done.
  4. Take the yogurt, put it in a bowl and add pepper, olive oil and salt. Mix together.
  5. Add walnut pieces and the yogurt sauce to the carrots. Finally, add a touch of olive oil, toasted sesame and arugula.