Roasted Dutch Carrots with Yoghurt and Dukkah
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Servings
2 as a side
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
- 1 bunch Dutch carrots
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1 tbsp apple cider vinegar
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1 tbsp maple syrup
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1 tbsp olive oil
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Pinch of salt
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1 tbsp plain yoghurt
- 25g hazelnuts
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125g sesame seeds
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3 tbsp coriander seeds
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3 tbsp cumin seeds
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2 tsp ground black pepper
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2 tsp flaky sea salt
Dukkah
Directions
Preheat the oven to 180C. Cut the leafy green tops off the carrots and wash them well, reserving some to sprinkle on top of the dish later and saving the rest for stocks, soups or sauces. Scrub any soil off the carrots and place them in a roasting dish. Pour over the vinegar, maple syrup, olive oil and salt. Mix well to coat evenly, then place in the oven for 35 minutes, until caramelised.
To make the dukkah, pour the hazelnuts on to a baking tray and roast for 5-10 minutes, until they’re golden, then tip into a tea towel. Gather the ends of the towel together so the nuts can’t escape and rub the hazelnuts so that most of the skins come off. Transfer to a chopping board and finely chop them with a knife.
Toast the cumin, coriander and sesame seeds in a dry pan on the hob for a few minutes, then bash together with a pestle and mortar (you can use a food processor, but you don’t want dust!)
Combine all the nuts and spices together. This recipe will make enough to fill a jam jar, use the rest to sprinkle over salads or onto dips.
To serve: spread the yoghurt onto a plate, arrange the carrots on top and sprinkle over the dukkah. Drizzle over a glug of olive oil and scatter over some carrot top greens.