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Roasted Spring Onion and Baby Carrot Salad with Tahini and Dukkah

This salad makes me feel like spring is just around the corner!

Method

First make the tahini sauce. In a small bowl whist together the yoghurt, tahini, lemon juice, garlic and a good pinch of salt. Add a few drops of water until the sauce is the consistency of double cream. Set aside.

Trim the spring onions and peel the carrots. Steam the carrots for 5 minutes or until tender but still with a little bite. Set aside to cool.

Heat a heavy based frying pan with any oil. When hot, place a single layer of spring onions and cook until nicely charred and wilted. This should take no more than a few minutes. Next repeat with the carrots.

Spread half of the sauce on the bottom of a serving platter and arrange the spring onions, carrots, chives and chilli over it.

Top with the remaining sauce, chopped coriander and sprinkle over the dukkah. Serve at room temperature.

NOTE:

To make your own Dukkah combine a tablespoon each of the following and whizz in a blender or food processor until coarsely chopped:

50g blanched hazelnuts

1 tablespoon cumin seeds

1 tablespoon coriander seeds

2 tablespoons sesame seeds

Ingredients

2 bunches of baby carrots


2 bunches Spring onions


Small bunch of chives


1 red chilli , sliced


Small bunch coriander


150g plain yoghurt or your favourite plant based yoghurt


50g tahini


Juice 1/2 lemon


1 clove garlic -crushed


1 tablespoon dukkah - see instructionz for how to make your own


Salt and pepper


Serves: Serves 4


Dietaries: Vegan

Method

First make the tahini sauce. In a small bowl whist together the yoghurt, tahini, lemon juice, garlic and a good pinch of salt. Add a few drops of water until the sauce is the consistency of double cream. Set aside.

Trim the spring onions and peel the carrots. Steam the carrots for 5 minutes or until tender but still with a little bite. Set aside to cool.

Heat a heavy based frying pan with any oil. When hot, place a single layer of spring onions and cook until nicely charred and wilted. This should take no more than a few minutes. Next repeat with the carrots.

Spread half of the sauce on the bottom of a serving platter and arrange the spring onions, carrots, chives and chilli over it.

Top with the remaining sauce, chopped coriander and sprinkle over the dukkah. Serve at room temperature.

NOTE:

To make your own Dukkah combine a tablespoon each of the following and whizz in a blender or food processor until coarsely chopped:

50g blanched hazelnuts

1 tablespoon cumin seeds

1 tablespoon coriander seeds

2 tablespoons sesame seeds

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