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Heirloom spring carrots with almond-tahini purée and coconute dukkah
Serves 4-6 Starters and mains
Ingredients
- 2 bunches organic or baby heirloom carrots, unpeeled and scrubbed if young
- 2tbsp olive oil
- 2 handfuls wild rocket
- 2 handfuls wild rocket
- 2 handfuls red chicory leaves, larger leaves torn
- 2 handfuls mangetout, trimmed
- 1tbsp coconut dukkah
For the almond-tahini purée
- 200g tahini
- 350g ground almonds
- 1.5tsp lemon juice
- 1 garlic clove
- 1tsp salt or to taste
For the garlic-maple dressing
- 125ml extra virgin olive oil
- 2tbsp lemon juice
- 1tbsp maple syrup
- 1tsp Dijon mustard
- 0.5 garlic clove, crushed
Coconut dukkah (makes 100g)
- 2.5tbsp black sesame seeds
- 2.5tbsp white sesame seeds
- 1tbsp cumin seeds
- 1tbsp coriander seeds
- 0.5tbsp fenugreek
- 0.5tsp nigella seeds
- 0.5tsp fennel seeds
- 1tsp caraway seeds
- 0.5tsp black peppercorns
- 2.5tbsp dessicated coconut
- 1.5tbsp salt
Method
For the almond-tahini purée, combine all the ingredients in a blender with 400ml cold water and blitz until smooth. Season to taste with black pepper. Keep refrigerated for up to 5 days.
Preheat the oven to 220C/ 200C F/Gas 7. Spread the carrots out on a roasting tray, drizzle with the olive oil, season with salt and roast for 5–10 minutes until the carrots take on a little colour but still have some firmness.
Meanwhile, briefly steam the mangeout, unless they are tender and young, in which case simply slice them into thin batons that can easily be mixed through the salad. Wash and dry the salad leaves thoroughly and mix with the mangetout.
Whisk all the ingredients for the garlic-maple dressing together until well combined and season with salt to taste.
Remove the carrots from the oven and allow to cool a touch. Spread the almond-tahini purée on one side of a serving platter (or on individual plates) to form a bed for the carrots, then place them on top. Dress the salad with the garlic-maple dressing, toss well, then arrange on the platter or plates beside the carrots. Sprinkle the coconut dukkah over the top to serve.
Coconut dukkah
Toast the sesame seeds, tossing, in a dry frying pan for 1–2 minutes until golden. Remove them from the pan and repeat with the spices until fragrant. Transfer to a spice grinder or mortar and blitz or crush to a coarse crumble.
Toast the coconut in a dry frying pan for 1–2 minutes until golden, then toss with the dukkah and season with the salt.
Dukkah will keep in an airtight container for 2 weeks.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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