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WHIPPED TAHINI WITH ROASTED CARROTS & CORIANDER DRESSING

A glorious way to enjoy carrots - the look and taste will blow you away. Simple ingredients, beautiful colours and bold flavours—proof that humble carrots can be transformed into something amazing! 
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Servings: 8 people
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 800 g Heirloom / Baby Carrots / Large carrots
  • Olive oil
  • Salt
  • 4 Tbsp Tahini
  • 1 Garlic clove, crushed
  • 200 ml Cold water for the dressing
  • 25 g Fresh coriander, leaves & stalks finely chopped
  • 1/2 Lemon zest plus 1 tbsp juice
  • 2 Tbsp Extra virgin olive oil
  • Handful Edible flowers, for garnish

Method
 

  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. Prepare carrots: if using baby carrots, wash thoroughly and dry. If using large carrots, peel and cut on the diagonal.
  3. Toss the carrots with olive oil and salt. Spread on a baking tray and roast for 20–30 minutes unGl tender. Flip them halfway through.
To make the dressing:
  1. When the carrots are in the oven, combine the ingredients for the dressing, taste and season. Cover and set aside until needed.
Prepare the tahini:
  1. Blend the tahini, garlic clove, lemon juice and salt together. Slowly add in the water until the mixture is fluffy and creamy. You might need less than 200ml of water.
To assemble:
  1. Swirl the whipped tahini on a plate, top with carrots and dressing. Garnish with edible flowers.

Notes

This dish is perfect as part of a table of sharing plates alongside chicken or slow-roasted lamb.
You can prepare all the elements of this dish ahead of time, so it is great for low-stress entertaining.