INGREDIENTS

700g baby carrots

1/3 Tahini

Lemon juice to taste

1/3 cup roasted hazelnuts (chopped)

¼ cup Mint (chopped)

Salt and pepper to season.

METHOD

1. Preheat the oven to 190
2. Toss the carrots with olive oil and season well with salt and pepper
3. Roast the carrots for 20-25 minutes or until soft and golden.
4. Mix the Tahini with lemon juice to taste, adding a little at a time until you are happy.
5. Place the carrots on a serving platter, drizzle with the tahini dressing.
6. Garnish with chopped hazelnuts and mint

Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development.  @kimberly_wood_food_stylist