If you want to make this into a larger salad, simply add a can of strained lentils and plenty of garden leaves (rocket, beetroot leaves, spinach) to the carrots before dressing with
toppings.
This is perfect as an all-in-one meal, with plenty of leftovers for lunch the next day, or enjoy with barbecued meats.
- localandfriday.co.nz
Glazed baby carrots with green tahini sauce
Serves 4
2 bunches baby carrots, washed and
stems trimmed (leave about 1cm)
4 Tbsp olive oil
1 Tbsp honey
salt and pepper
Green tahini sauce
100g tahini, hulled
10g parsley, stalks included
5g mint
1 garlic clove, crushed
1/4 cup lemon juice
80ml cold water
Herby nuts and seeds
small handful of parsley and mint
20g almonds, lightly toasted
20g mixed seeds, lightly toasted
1 tsp cumin seeds, lightly toasted
2 Tbsp extra virgin olive oil
Method
Heat oven to 180degC.
In a large bowl, toss carrots together with olive oil, honey and a generous pinch of salt and pepper.
Place on a large baking tray - don’t overcrowd the carrots, use two trays if needed - and roast for 40 minutes or until just tender and golden brown. Set aside to cool.
While the carrots are cooking, make the green tahini sauce.
Pour tahini into the bowl of a food processor or a Nutribullet. Add the herbs and garlic and blitz for 1 minute until the tahini is green. Add lemon juice, water and quarter of a teaspoon of salt. Combine until you have a thick pourable consistency. If your dressing is too thick, add a little extra water.
Roughly chop toasted almonds, mixed seeds and cumin seeds together and place in a small bowl. Roughly chop herbs and add to the nuts and seeds along with the extra virgin olive oil and a good pinch of salt.
Place warm carrots on a large serving plate. Pour the green tahini dressing evenly over the middle of the carrots and sprinkle with the herby nuts and seeds.
