Directions

Make the yogurt sauce:

1. Put the measured ingredients into a small bowl and add a pinch of salt. Whisk to combine and until completely smooth. Taste and add lemon juice or salt if needed. Cover and refrigerate for up to two days.

Make the Bonga sauce:

1. Put the oil plus 2 tablespoons of water into the jar of a blender, add the remaining ingredients. Blend, starting on low-speed and quickly ramping up to high, until the sauce is smooth. 

2. Use a rubber spatula to scrape down the sides and blend for a few seconds longer. Transfer to a lidded container and refrigerate for up to two days.

Cook the carrots:

1. Set the skillet over medium heat and add the oil. When it shimmers, add the carrots, stirring or tossing to coat them with oil. 

2. Add a generous pinch of salt and pepper; cover the pan and cook for 5 minutes. Uncover the pan and stir the carrots, turning them over; cover the pan again and cook until the carrots are tender and slightly caramelized, another 4–5 minutes.

3. Shut off the heat and zest the lemon over the carrots. Cut a wedge of lemon and squeeze a few drops of juice over the carrots. Stir to mix through.

Arrange and serve:

1. Scoop the yogurt sauce into the center of a serving plate and use the back of a spoon to swirl it into a circle. 

2. Mound the carrots on top of the yogurt sauce, letting it peek out around the carrots. Liberally drizzle herb sauce over the carrots, then sprinkle on the sunflower seeds, if using.

3. Add a sprig or two of decorative cilantro and serve with remaining Bonga sauce, alongside.