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.

SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Lunch
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Lunch

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 
  • 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

  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