Salads & Sides
Dukkah Spiced Carrots
Dukkah Spiced Carrots
A twist on a classic side dish, these carrots are a perfect pairing with your roast dinners.
Ingredients
- 1 bunch new baby carrots, peeled & topped & tailed
- 1 tbsp olive oil
Dukkah
- 20g blanched hazelnuts
- 30g blanched almonds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 2 tbsp sesame seeds
- 1 tbsp fresh thyme, leaves shredded from stalk
- 1 tsp sea salt
- ½ tsp black peppercorns
Preparation
- Heat the oven to 180ºC / 160ºC fan / gas 4.
- Place the carrots in a roasting tin and drizzle over the olive oil. Roast in the centre of the oven for 20-30 minutes or until tender and slightly caramelised. Turn once or twice if needed.
- To make the Dukkah, mix together the hazelnuts, almonds, cumin seeds, fennel seeds, coriander seeds and sesame seeds. Spread over a baking tray and cook in the oven for 8 minutes until toasted but not too coloured. Remove and cool for a couple of minutes.
- Place the cooked spices into the Spice Grinder along with the thyme, sea salt and peppercorns and process until you have a crunchy mixture rather than a powder.
- Serve the carrots with a generous sprinkling of the Dukkah.Store any remaining mix in the grinding bowl sealed with the lid.