Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4–6
| Ingredients | Preparation |
|
3 bunches heirloom baby carrots 2 tbsp olive oil 2 tsp honey 2 tsp pomegranate molasses Sea salt and freshly ground black pepper, to season 50g hazelnuts, toasted, skins removed and chopped 4 Medjool dates, finely chopped ½ cup soft goat’s cheese Fresh thyme leaves, to garnish Dressing 1 clove garlic, crushed 1 banana eschalot, finely chopped 3 tbsp olive oil 1 lemon, juiced Pinch cinnamon Pinch cumin Pinch paprika Pinch Aleppo pepper flakes |
1. Preheat oven to Hot Air 200°C. 2. Scrub the carrots well and remove the tops, leaving a little stem attached. Place carrots in a single layer on an enamel baking tray. 3. In a small bowl, mix the oil, honey and pomegranate molasses together. Drizzle over the carrots and toss to coat. Season with salt and pepper. Cook in oven for 25 minutes on shelf position 2 until well browned and cooked through. 4. To make the dressing, mix all the ingredients together in a medium bowl. To finish 1. Place cooked carrots on serving platter. Drizzle over dressing, top with hazelnuts, dates and crumbled goat’s cheese. Garnish with fresh thyme leaves. |
