Roasted Carrots, Tahini Yoghurt and Hazelnut Dukkah
Carrots roasted until their edges caramelise and their centres go sweet and soft, laid on lemony tahini yoghurt and showered with a quick hazelnut dukkah. It is one of those salads that makes people go quiet for a moment.
- Vegetarian
- Contains nuts
- Contains sesame
Method
Heat the oven to 210°C (190°C fan)/gas 7. Toss the carrots with the oil, cumin and salt and arrange cut side down on a large tray. Roast for 25–30 minutes until tender and charred at the edges, drizzling the honey over for the last 5 minutes.
For the dukkah, toast the hazelnuts, sesame, coriander and cumin seeds separately in a dry pan, each until fragrant and golden. Roughly crush the nuts and seeds together in a mortar or with a rolling pin, then stir in the salt.
Whisk the yoghurt, tahini, lemon juice, garlic and salt with 2–3 tbsp cold water until smooth and pourable.
Spread the tahini yoghurt on a platter, lay the hot carrots on top, scatter generously with dukkah and coriander and finish with a squeeze of lemon.
Serving ideas
Delicious on its own with flatbread, or alongside roast chicken, lamb or a grain salad. Keep the leftover dukkah in a jar for up to a fortnight.
•Variations
Make it yours
Different roots
Try parsnips, beetroot or small sweet potatoes, adjusting the cooking time.
Seed swap
Use pumpkin or sunflower seeds in place of the hazelnuts for a nut-free dukkah.
Spice it up
Add a pinch of chilli flakes or a spoonful of harissa to the carrots before roasting.
