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Carrots Dukkah Tahini Yoghurt

5/13/2021

Difficulty

Moderate

Prep Time

5 minutes

Cooking Time

30 minutes

Servings

2

Ingredients

For the Carrots:

  • 1 bunch Dutch carrots
  • Olive oil
  • 1 tablespoon honey
  • Salt

For the Tahini Yoghurt:

  • 100g Barambah Organic All Natural Yoghurt
  • 50g organic tahini
  • Juice of 1 lemon
  • Salt

For the Dukkah:

  • 100g  hazelnuts toasted
  • 50g almonds toasted
  • 100g sesame seeds toasted
  • 30g  cumin seeds toasted
  • 30g  coriander seeds toasted
  • 15g fennel seeds toasted

This recipe contains

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 it for 25-30 minutes rotating halfway.
  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 Organic Yoghurt and tahini together.
  2. Add lemon juice and salt – you can adjust the balance to your own liking.

For the Dukkah:

  1. Toast all spices and seeds in an oven at 120°C for 15-20 minutes.
  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.