Baby carrots with quick pickled red onions and dukkah
This recipe will be a winner on any menu as a stand alone item or as an accompaniment. It's full of flavour, colour, texture and it's healthy to boot. For added visual appeal use a selection of different coloured carrots.
Place carrot in a roasting dish with the cumin seeds and olive oil
Roast until tender and beginning to brown
Just before the carrots are finished add the honey and return to the oven for a couple of minutes- until the honey in melted
Mix carrots to coat evenly with the honey
While the carrots are cooking mix together the sliced red onion and vinegar and set aside
In a separate bowl mix together the tahini, water and lemon juice and set aside
To serve arrange the roasted carrots on a serving plate, distribute quick pickled red onions on top, drizzle with tahini mixture and sprinkle dukkah over
850 g
baby carrots
1 tbsp
cumin seeds
2 tbsp
2 tsp
honey
1/2
medium red onion, sliced
3 tbsp
red wine vinegar
3 tbsp
tahini
2 tbsp
water
2 tbsp
lemon juice
2 tbsp
dukkah
Per serve
Energy
781kJ
Total Fat
15.2g
Saturated Fat
2.1g
Total Carbohydrate
8.8g
Sugars
6.5g
Dietary Fibre
5.4g
Sodium
56mg
Method
Heat oven to 225C
Scrub and trim the carrots
Place carrot in a roasting dish with the cumin seeds and olive oil
Roast until tender and beginning to brown
Just before the carrots are finished add the honey and return to the oven for a couple of minutes- until the honey in melted
Mix carrots to coat evenly with the honey
While the carrots are cooking mix together the sliced red onion and vinegar and set aside
In a separate bowl mix together the tahini, water and lemon juice and set aside
To serve arrange the roasted carrots on a serving plate, distribute quick pickled red onions on top, drizzle with tahini mixture and sprinkle dukkah over
Method
Heat oven to 225C
Scrub and trim the carrots
Place carrot in a roasting dish with the cumin seeds and olive oil
Roast until tender and beginning to brown
Just before the carrots are finished add the honey and return to the oven for a couple of minutes- until the honey in melted
Mix carrots to coat evenly with the honey
While the carrots are cooking mix together the sliced red onion and vinegar and set aside
In a separate bowl mix together the tahini, water and lemon juice and set aside
To serve arrange the roasted carrots on a serving plate, distribute quick pickled red onions on top, drizzle with tahini mixture and sprinkle dukkah over
