Heirloom Carrots with Almond-Tahini Purée and Coconut Dukkah
If you can find good heirloom carrots then go for them, otherwise just normal Dutch carrots or young carrots will do for this dish. This works well as a simple individual dish, but we prefer to present it on one large platter on a sharing table. Serves 4-6
Almond-tahini purée
¾ cup tahini
3½ cups almond meal
1½ teaspoons lemon juice
1 garlic clove
Vegetables
2 bunches organic or baby heirloom carrots, scrubbed (skins on if young)
2 tablespoons olive oil
2 handfuls wild rocket
2 handfuls radicchio leaves, larger leaves torn
2 handfuls snow peas
Garlic-maple dressing
½ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard
½ garlic clove, crushed
To serve
1 tablespoon coconut dukkah, storebought, or see book page
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Almond-tahini purée: Blitz all the ingredients in a blender with 400ml cold water and 1 teaspoon salt until smooth. Season to taste. Keeps in the fridge for up to 5 days.
Vegetables: Preheat the oven to 220°C. Spread carrots on a roasting tray, drizzle with olive oil, season with ½ teaspoon salt and roast for 5-10 minutes, until the carrots take on a little colour but still have some firmness. Remove from the oven and let cool slightly.
Meanwhile, wash and trim the salad leaves and snow peas. If the snow peas are tender
