Baby carrots with quick pickled red onions and dukkah

Method

1. Heat oven to 225C
2. Scrub and trim the carrots
3. Place carrot in a roasting dish with the cumin seeds and olive oil
4. Roast until tender and beginning to brown
5. Just before the carrots are finished add the honey and return to the oven for a couple of minutes- until the honey in melted
6. Mix carrots to coat evenly with the honey
7. While the carrots are cooking mix together the sliced red onion and vinegar and set aside
8. In a separate bowl mix together the tahini, water and lemon juice and set aside
9. 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