500g carrots, peeled and cut into medium slices or batons

2 tbsp olive oil

2 tbsp butter

1½ tsp Med Cuisine Aleppo Pepper "Shaata"

Salt, to taste

2 tbsp Med Cuisine Organic Silan Date Syrup

¾ cup plain yoghurt, Greek-style or preferred

1 tbsp fresh lemon juice

1 clove garlic, minced

1 tsp Med Cuisine Organic Silan Date Syrup

Med Cuisine Aleppo Pepper "Shaata", to season

Salt, to taste

2–3 tbsp pomegranate seeds

Fresh parsley, chopped

Sear. Heat the olive oil in a large frying pan over a medium heat. Add the carrots and cook for 8–10 minutes, turning occasionally, until golden and beginning to soften.

Season. Add the butter, Aleppo pepper and salt. Continue cooking for 6–8 minutes, turning the carrots regularly, until fully tender.

Glaze. Reduce the heat slightly, drizzle over the 2 tbsp Organic Silan Date Syrup and toss gently for 1–2 minutes, until the carrots are glossy and the syrup has lightly caramelised.

Whisk. Mix the yoghurt, lemon juice, garlic, 1 tsp Organic Silan Date Syrup, a pinch of Aleppo pepper and salt until smooth. Taste and adjust the seasoning.

Plate. Spread the yoghurt sauce over a serving dish and arrange the glazed carrots on top.

Finish. Scatter with pomegranate seeds and parsley. Serve warm or at room temperature as a side, mezze dish or partner for grilled meat and roasted fish.