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Spiced carrots orange dukkah and tahini

LOVE LOVE LOVE carrots and this recipe is a total tribute to that love. Crunchy, sweet, savoury, creamy, just plain ole delicious and I will be forever finding more ways to use them in recipes and the everyday, beyond just the random carrot you find wrapped in paper towel in my handbag, which is my go to snack – always. This dish is divine – it’s made in one pan with all the juicy spice and sweetness of carrots and orange contrasted with two other of my fave kitchen ingredients – tahini and dukkah. Seriously so scrumptious!

SPICED CARROTS, ORANGE AND DUKKAH WITH TAHINI

GF : DF : SF : VEGAN

Serves 4 as a side

1kg carrots, sliced into 2cm wide sticks

3 tablespoons olive oil

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon orange zest

2 oranges, peeled and sliced

1/2 small bunch coriander, leaves picked, stalks finely chopped

4 tablespoons dukkah

3 tablespoons tahini

1/2 lemon

sea salt and black pepper

Preheat oven to 200C and line a large baking tray with greaseproof paper. Place carrots on tray, drizzle with olive oil, sprinkle with cinnamon, cumin and orange zest and toss to coat. Cook for 20 minutes. Remove from oven and arrange orange pieces around the carrot, sprinkle coriander stalks around the tray, sprinkle with dukkah, drizzle with tahini, season with sea salt and pepper and finish with a big squeeze of lemon and coriander leaves. Serve with your choice of protein.

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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