Description
This recipe elevates the humble carrot by adding the rich, caramelised goodness of roast dates and the nutty crunch of salty pecans; all enveloped in a honey-kissed glaze.
Ingredients
- 600 g of carrots
- 1 tbsp (15g) tahini
- 150 g Greek yoghurt
- 200g Medjool dates
- 70g raw pecan nuts
- 2 tbsp (30g) honey
- One teaspoon of cumin seeds (ground roughly)
- Picked dill or chopped parsley to garnish
- Olive oil, salt and pepper as needed
Instructions
- In the oven:
Preheat the oven to 180°C (356 °F).
In the Air Fryer:
Preheat the air fryer to 165°C (330 °F).
- Peel the carrots and cut them in half. Place the carrots into a roasting tray cut side down, drizzle them in olive oil, salt and pepper. Place your carrots into the air fryer or oven and roast for 25-30 minutes, until softened.
- Take the stones out of the dates, tear them into four chunks and roughly chop the pecan nuts.
- Combine the yoghurt, tahini, and salt and pepper to taste. Add a small splash of water to make the tahini yoghurt a nice spreadable consistency. Set aside
- Once the carrots are soft and starting to turn golden, scoot them over to one side of the roasting dish.
- Add the dates in the space, alongside the carrots. Drizzle the carrots and dates with one tablespoon of honey and one teaspoon of cumin seeds
- Return the dates to the oven for 10 -12 more minutes or until the dates crisp at the edges.
- In a bowl, toss the pecans with a drizzle of oil and the remaining honey. In the last 3 minutes of roasting add the pecans in with the dates. Roast until lightly golden.
- Remove the roasting dish from the oven, and toss some flaked sea salt, if you have, through the dates and pecans.
- Spoon the tahini yoghurt onto a plate, top with your roasted carrots then scatter over the pecans and crispy, sticky dates.
- Finish with a little fresh dill pr chopped parsley and serve
- Prep Time: <15 min
- Cook Time: <30 min