Cumin roasted carrots with a green tahini dressing and dukkha

INGREDIENTS:

• 16 small-medium carrots, peeled
• 1 vegetable stock cube
• 2 bay leaves
• 2 rosemary sprigs
• 1tbsp olive oil
• 20g butter
• 1tsp caster sugar
• 1tsp cumin seeds
• 2tbsp dukkha

DRESSING:

• 2tbsp tahini paste
• 3tbsp left over carrot water
• Juice of 1 lemon
• 2 garlic cloves, crushed
• Salt and milled pepper

METHOD:

1. In a large deep-sided frying pan, add the carrots and cover with water. Crumble in the stock cube, add the rosemary and bay leaves, cook until tender. Drain, making sure to keep back a little of the cooking water for the dressing.
2. Once the carrots have cooled, melt the butter and olive oil and sugar in the same frying pan. Add the carrots and cook over a medium heat until nicely golden. Sprinkle over the cumin seeds, cook for 1 minute then transfer to a serving plate.
3. Meanwhile to make the dressing simply mix all the ingredients together until you have a smooth pourable sauce that drizzles over the carrots. Finish with a sprinkling of dukkha and serve.