Method
For the Carrots:
- Preheat oven to 170°C
- Remove green tops of carrots leaving about 2cm. Wash carrots well, but no need to peel them
- Place on an oven tray, drizzle with olive oil and season with salt
- Roast at for 25-30 minutes rotating every 10
- After 25 minutes of roasting, drizzle with honey and roast for a further 5 minutes
- Remove from oven and cool
For the Tahini yoghurt
- Mix Barambah’s Yoghurt and tahini together
- Add lemon juice and salt - you can adjust the balance to your own liking.
For the Dukkah
- Make sure all spices and seeds are toasted evenly. I do this in an oven at 140°C for 15-20 minutes (it toasts more evenly at a lower temperature)
- Grind the spices in a mortar and pestle
- Add the nuts and crush them roughly and season to taste
When serving, dress the carrots with some of the delicious caramelised honey and olive oil from the roasting tray.