Whole Roasted Carrot Salad

Meanwhile, mince or grate 1 garlic clove. Crush the other garlic clove with the flat of your knife. Chop the mint leaves. Zest and halve the lemon. Roughly chop the dates.

In a small bowl, combine the yogurt, garlic, lemon zest, half the mint, and a squeeze of lemon juice. Season with salt and pepper and set aside

Toast the walnuts: heat a large pan over medium heat. Add the walnuts to the dry pan and cook, tossing, until toasted and fragrant, 2-3 minutes. Set aside to cool, then roughly chop

Glaze the carrots: when the carrots are done, heat 1 tablespoon butter over medium heat in the same pan you toasted the walnuts in. Add the crushed garlic, thyme sprig, dates, and roasted carrots to the pan and cook, tossing, for 1-2 minutes, until carrots are glazed. Season with salt and pepper.