Charred Carrot, Dukkah & Tahini
🍳 oven
⏱ 30 min
🍽 serves 10
📋 10 ingredients
Nutrition per serving
64
calories
1.4g
protein
5.8g
carbs
4.2g
fat
Ingredients per serving
- 0.3 clove Peeled Garlic
- 0.2 oz rainbow carrots
- 0.2 oz Honey
- 0.1 oz Olive Oil
- 0.1 tbsp Lemon Juice
- 0.1 cup dukkah
- 0.1 oz micro cilantro
- 0.1 tsp Maldon salt
- 0.05 oz tahini
- 0.05 oz pomegranate seeds
Method
1. Preheat the oven to 450°F.
2. Wash and trim the rainbow carrots. Cut them into uniform pieces for even cooking.
3. In a large bowl, toss the carrots with olive oil, minced garlic, honey, and lemon juice until well coated.
4. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
5. Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and have developed char marks. Rotate the pan halfway through cooking to ensure even roasting.
6. While the carrots are roasting, prepare the tahini dressing by whisking together tahini, a splash of water, and a pinch of salt in a small bowl until smooth and creamy.
7. Once the carrots are done, remove them from the oven and let them cool slightly.
8. Arrange the roasted carrots on a serving platter or individual plates.
9. Drizzle the tahini dressing over the carrots in a swirl pattern.
10. Sprinkle dukkah crumb, pomegranate seeds, and micro cilantro over the top of the dish.
11. Finish with a drizzle of extra virgin olive oil and a sprinkle of Maldon salt.
