EAT IN SEASON

Ingredients:

• 8 carrots, scrubbed and washed, cut the tops off but keep the greens
• 2 tbsp rapeseed oil
• 3 tbsp harrissa
• 1 garlic clove, finely chopped
• 1 tbsp honey
• 55g plain yogurt
  
  DUKKAH:
• 50g hazelnuts
• Handful of fresh mint, chopped
• 2 tbsp sesame seeds
• 2 tbsp cumin seeds
• 1 tbsp fennel seeds
• 2 tbsp coriander seeds
• 1/2 tsp of red peppercorns
• 1/2 tsp sea salt
• pinch of red chilli flakes
  
  
  
  

Method:

1. Preheat oven to 180°C. Line a tray with parchment paper.
2. In a bowl, combine the harrisaa, oil, garlic and honey together. Add the carrots to the bowl and toss altogether. Sprinkle with a little salt.
3. Add the carrots to the tray and roast for 35 minutes or until the carrots are are tender and carmalized.
4. Roast the hazelnuts on a pan for 2-3 minutes, stirring often. Then in a food processor, add the roasted hazelnuts,mint, sesame seeds,fennel seeds,coriander seeds, peppercorns,salt and red chilli flakes. Pulse until finely chopped.
5. Place the carrots on a plate,add a dollop of yogurt on top of the carrots and sprinkle the dukkah over the carrots.
   
   NOTE: This recipe can made prepared in advance, just make sure to store the carrots, yogurt and dukkah separately. The dukkah can be prepared ahead of time. Keep the top of the carrots and add to a stock for soup