Ingredients
1kg carrots, peeled
3/4 cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1/4 cup golden syrup
Finely grated zest and juice of 3 lemons
1 tsp cumin seeds
1 red onion, finely sliced
2 Tbsp dried cranberries, chopped
1/4 bunch mint leaves
1 cup mixed herbs
4 cloves garlic
1/2 cup torn day-old sourdough bread, crusts removed
1 cup tahini
1 cup Greek yoghurt
Method
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Preheat oven to 200°C fanforced (220°C conventional). Line a large oven tray with baking paper. Cut carrots into uneven wedge shapes, then toss with 1/4 cup of the oil and a generous amount of salt and pepper. Bake for 45 minutes.
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Mix golden syrup, half of the zest and juice, and cumin seeds, then pour over carrot. Bake for a further 30 minutes, until carrot wedges are glazed. Allow to cool, then toss with onion, chopped cranberries and mint.
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Combine mixed herbs, garlic, bread, remaining zest and juice, and remaining oil in a food processor and purée until smooth. Season.
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Add a little water and salt to tahini to get a spreadable consistency. Put dollops of yoghurt, herb sauce and tahini on plates and decoratively spread. Top with carrot salad to serve.
