Method

For the Carrots:

1. Preheat oven to 170°C
2. Remove green tops of carrots leaving about 2cm. Wash carrots well, but no need to peel them
3. Place on an oven tray, drizzle with olive oil and season with salt
4. Roast at for 25-30 minutes rotating every 10
5. After 25 minutes of roasting, drizzle with honey and roast for a further 5 minutes
6. Remove from oven and cool

For the Tahini yoghurt

1. Mix Barambah’s Yoghurt and tahini together
2. Add lemon juice and salt - you can adjust the balance to your own liking.

For the Dukkah

1. 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)
2. Grind the spices in a mortar and pestle
3. 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.