Carrot Tzatski with Sesame Seed Flatbreads

|Begin this recipe 1 day before you want to server it. Joe knows how to cook and cook heathily so go check out his instagram page @joewelstead|carrots|250g natural yoghurt1 clove garlic unpeeled200g carrots1 teaspoon salt flakes1 teaspoon honey1 teaspoon cayenne pepperzest from one lemonextra virgin olive oil for drizzlingcrispy fennel-seed flatbread to serve|Place the yoghurt in the centre of a clean J-cloth or square of muslin. Bring the corners together and tie securely with string then place in a sieve with a bowl underneath to catch any liquid. Drain in the fridge overnight.Preheat the oven to 180°C (fan-forced). Wrap the garlic clove in foil and roast for 1015 minutes or until soft. Allow to cool then remove the skin.Wash and peel the carrots then finely grate. Season with the salt and set aside for 15 minutes then place in the centre of a clean J-cloth or square of muslin and wring out any excess moisture.Measure out 75g of the hung yoghurt and combine in a bowl with the carrot garlic honey cayenne pepper lemon zest lemon juice and extra yoghurt. Leftover hung yoghurt can be used to make other dips such as beetroot tzatziki.Transfer the tzatziki to a bowl and drizzle with a little olive oil. Serve with crispy flatbread.|10.00 minutes|4|https://www.delicious.com.au/recipes/carrot-tzatziki/06f8d4d9-25ea-4c3a-8ae2-3d5...