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
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.
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.
Combine mixed herbs, garlic, bread, remaining zest and juice, and remaining oil in a food processor and purée until smooth. Season.
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.