Dukkah Roasted Carrots with Tahini Hommus and Salsa Verde
What is Christmas lunch without all the trimmings…they really are the unsung heroes! Not only is this recipe a great option for Christmas day, but will also be a definite crowd-pleaser at your next summer BBQ. Each component can be prepared ahead of time, so all you have to do on the day is assemble everything and dig-in!
Feel free to use either our Original or Chilli Dukkah, and Hulled or Unhulled Tahini, both add a delicious aromatic and nutty flavour to the dish.
Don’t forget to share your creations on Facebook or Instagram by tagging us @goodiesandgrains #goodiesandgrains
Serves: 4 (as a side) | Time: 30-45 minutes
Ingredients
Carrots:
500g rainbow carrots
½ tbsp. olive oil
2 tsp Goodies Honey
1 tbsp. Goodies Dukkah
Pinch of sea salt
Tahini Hommus:
1 can chickpeas
1 lemon, juiced
2 garlic cloves, crushed
1 ½ tbsp. Goodies Tahini
½ tsp cumin
½ tsp sea salt
1 ½ tbsp. olive oil (add more if too dry)
Salsa Verde:
1/3 cup parsley leaves
¼ cup coriander leaves
1 garlic clove, crushed
1 tsp capers
1 tbsp. olive oil
1 ½ tbsp. Goodies Tahini
1 lemon, juiced
salt and pepper, to taste
Method
- Preheat your oven to 200°C
- Remove the green tops from the carrots and place them on the lined baking tray
- Coat with olive oil, honey, dukkah and sea salt
- Roast for 20-25 minutes, or until tender
- For the hommus, place all ingredients in a food processor and blend until smooth, set aside for later
- For the salsa verde, place all ingredients in a food processor and blend until smooth, set aside for later
- To assemble, spread a layer of hommus onto your serving plate, and carefully lay the carrots on top. Spoon some of the salsa verde on top (leave the rest to be served in a side dish) along with some more dukkah and a drizzle of olive oil
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