Heirloom Spring Carrots with Almond-Tahini Purée & Coconut Dukkah
Heirloom Spring Carrots with Almond-Tahini Purée & Coconut Dukkah
Heirloom or young carrots tossed with dukkah make a versatile, flavour-packed dish you’ll want to recreate again and again.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 2 bunches organic or baby heirloom carrots, scrubbed (skins left on if young)
- ½ tsp salt
- 2 tbsp olive oil
- 2 handfuls wild rocket
- 2 handfuls radicchio leaves, larger leaves torn
- 2 handfuls snow peas
- 1 tbsp coconut dukkah
- Almond-Tahini Purée
- ¾ cup tahini
- 3½ cups almond meal
- 1¼ tsp lemon juice
- 1 garlic clove
- 400mL cold water
- 1 tsp salt
- Garlic-Maple Dressing
- ½ cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ garlic clove, crushed
- Salt, to season
Method
- Preheat the oven to 220°C.
- Combine all purée ingredients in the blender and blitz until smooth. Season to taste. Keep refrigerated for up to 5 days.
- Spread carrots on a roasting tray, drizzle with olive oil, sprinkle with salt and roast for 5–10 mins until carrots take on a little colour but still have some firmness.
- Wash and trim salad and snow peas. If snow peas are lovely, tender and young, simply slice them into thin batons that can easily be mixed through salad. Otherwise steam them briefly. Dry salad leaves thoroughly and mix with snow peas.
- Whisk all dressing ingredients together until well combined. Season with salt.
- Remove carrots from the oven and allow to cool to touch.
- Spread almond-tahini purée on one side of a serving platter to form bed for carrots, then arrange them on top.
- Dress salad with garlic-maple dressing, toss well, then transfer onto the platter beside the carrots.
- Sprinkle dukkah over top to serve.
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