Rainbow Dukkah

Ingredients

• 2 bunches rainbow carrots, trimmed and peeled

• 1 tbsp extra virgin olive oil

• kosher salt

• black pepper

• 1/4 cup dukkah, home-made or store bought

• 1/2 cup Greek yogurt

• 1 garlic clove, grated or finely minced

• 1/4 cup chopped mint leaves, for garnish

Method

Position a rack in the middle of your oven and pre-heat to 204° C. Line a sheet pan with aluminum foil.

Season the carrots. Place the carrots on the sheet pan and drizzle with olive oil (about 1 tbsp). Sprinkle with a good pinch of salt and pepper and use your hands to rub the oil into the carrots, making sure they’re well-coated and seasoned all over. Space apart on the sheet pan so they’re not touching, but leave a little room at one side for the dukkah later.

Roast the carrots. Place the carrots in the pre-heated oven and roast for 15 minutes. Use a pair of tongs to flip them so the other side is touching the hot pan. Roast until they’re deeply brown and charred at the tip, 10 to 15 minutes more.

Toast the dukkah. Turn off your oven and spread the dukkah on the sheet pan where you left the gap. Toast in the oven for just about a minute or so, you

want it to get nice and fragrant, but take it out before the sesame seeds burn. Remove from the oven, then use tongs to turn the carrots in the dukkah, coating them all over. You can also fold the foil at two sides towards the centre and shake to coat. Set aside to cool just a bit while you make the garlicky yogurt.

For the garlicky yogurt, mix the Greek yogurt in a small bowl with the garlic and a pinch of salt.

Spread the garlicky yogurt on your serving platter, using a spoon to make swoops. Drizzle with olive oil, then top with the roasted carrots.

Sprinkle the mint over and serve.

Recipe by The Mediterranean Dish