Roasted Carrot and Pickled Radish with Green Tahini – Pete Evans

In the ’70s, when I was growing up, honey carrots were a bit of a gourmet thing. Since then, the carrot has taken a back seat in the culinary world. I believe it needs to reclaim its spot at the top, as it truly is a delicious and versatile ingredient.

For this recipe, I have teamed roasted carrot with a green tahini sauce and some pickled radish and dukkah to add a lovely crunch and some much-needed spice. Perfect served with grilled fish, roast lamb or chicken.

This dish was inspired by chef Tom Walton, who makes vegetables shine like no one else!

Serves 4 – 6 as a side.

Ingredients:

• sea salt and freshly ground black pepper
• 4 large carrots, cut into 1 cm thick rounds
• 1⁄2 teaspoon ground cumin
• 2 tablespoons coconut oil or good-quality animal fat,* melted
• 12–15 pieces of Pickled Radish (page 320)
• 1 handful of dill fronds
• 2 tablespoons dukkah

Green Tahini

• 3 tablespoons hulled tahini
• 80 g Coconut Yoghurt (page 314)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 large handfuls of curly or flat-leaf parsley leaves
• 1 handful of dill fronds
• 2 spring onions, sliced
• 2 garlic cloves, chopped

Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

Place all the green tahini ingredients in a high-speed blender, add some salt and pepper and blend until smooth and creamy. The sauce should be slightly thick like a mayonnaise; add some water if needed.

Bring a large saucepan of water to the boil. Blanch the carrot for 5 minutes. Drain and allow to cool slightly.

Place the carrot in a bowl, add the cumin and oil or fat, season with salt and pepper and toss to coat. Arrange the carrot in a single layer on the prepared tray. Roast for 30 minutes, or until the carrot is golden and tender.

To serve, spoon the green tahini onto a platter and smear to cover the base. Arrange the roasted carrot and pickled radish on top, then sprinkle on the dill and dukkah.