Ingredients
1.3kg carrots
60g honey
1 tbsp olive oil
1 tbsp coriander seeds, toasted and lightly crushed
1 tsp cumin seeds, toasted and lightly crushed
7g whole thyme sprigs
Salt and black pepper
1½ tbsp coriander leaves, roughly chopped
For the tahini-yoghurt sauce
40g tahini paste
130g Greek yoghurt
2 tbsp lemon juice
1 garlic clove
Preparation
Heat the oven to 200C/390F/gas mark 6. Peel the carrots and halve them widthways, then quarter or halve lengthways; you’re after long, roughly 2cm x 6cm pieces here. In a large bowl, put the carrots, honey, olive oil, coriander seeds, cumin seeds, thyme, a teaspoon of salt and plenty of black pepper. Mix until the carrots are well coated, then spread out over one large or two medium baking trays and roast for 40 minutes, stirring a couple of times, until soft and glazed.
Meanwhile, make the sauce. In a medium bowl, whisk together the tahini, yoghurt, lemon juice, garlic and an eighth of a teaspoon of salt.
Once the carrots are done, place on individual plates while still warm or at room temperature. Top with a spoonful of sauce and scatter over the chopped coriander.
