Roasted Carrots With Almond + Macadamia Dukkah

Roasted Carrots With Almond + Macadamia Dukkah

I absolutely love this salad! It's a staple in my home and it's delicious warm straight out of the oven or cold the next day for a delicious healthy lunch. Roasting brings out the natural flavours of the carrot and the dukkah intensifies the deliciousness. Simple to make and delicious to eat. Carrots contain vitamin A precursors called carotenoids (Beta carotene) that help promote vision and support a healthy immune system. 

INGREDIENTS

Serves 4

1 kg organic carrots (I used assorted Heirloom carrots)

3 tablespoons extra virgin olive oil 

sea salt -  a good pinch

1 lemon

2 large handfuls rocket leaves or organic baby spinach leaves

1 pomegranate, seeded

Labneh, goats cheese or feta to serve 

Almond Dukkah to serve

TAHINI DRESSING

1/4 cup tahini

1/4 cup water

1/2 lemon juiced

1 orange juiced

Sea salt and pepper to taste

METHOD

Preheat your oven to 180 C, fan-forced.

Place carrots lengthways onto a baking tray.

Drizzle with olive oil and season with salt.

Massage the oil and salt over the carrots.

Spread the carrots out onto 2 baking trays to create room for even roasting if you feel it's necessary.

Roast for 40 minutes or until golden and softened.

Remove from the oven and allow to cool slightly.

Place the carrots into a bowl and fold through rocket leaves gently.

Pile onto a serving board and sprinkle pomegranate over the top.

Combine all the ingredients to form a smooth dressing consistency. Add more water if needed.

Pour over dressing and top with labneh/ goats cheese/feta and Almond + Macadamia Dukkah

NOTES & INSPIRATION

Tahini dressing can be used in place of the labneh for a dairy-free alternative.

Pump up the protein and serve with Green Burgers or roasted organic chicken.

Enjoy cold for lunch the next day.

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