Ingredients
| DUKKAH | |
| ½ cup sunflower seeds | |
| ½ cup almonds | |
| ½ cup hazelnuts | |
| 1 tablespoon black sesame seeds | |
| 1 teaspoon toasted ground fennel | |
| 1 teaspoon toasted ground cumin | |
| 2 tablespoons olive oil | |
| HONEY-GLAZED CARROTS | |
| 1kg carrots | |
| olive oil | |
| ½ cup mānuka honey | |
| 5 sprigs thyme, leaves picked | |
| 200g haloumi (I used Zany Zeus) | |
| 3 mandarins, segmented, to serve | |
| purple shiso or purple baby basil shoots, to serve |
The best way to get the most flavour out of this dish is to cook the carrots over a charcoal grill – the play on smokiness with the sweet honey and salty haloumi is addictive. Omit the haloumi for a vegan alternative. Watch how the freshness of the mandarin helps cut through the sweet and salt.
Instructions
| 1. | To make the dukkah, heat the oven to 170°C. |
| 2. | Chop the sunflower seeds, almonds and hazelnuts and place in a bowl. |
| 3. | Add the sesame seeds, fennel and cumin and oil. |
| 4. | Place on a lined baking tray and toast until golden brown, about 7-10 minutes. |
| 5. | Allow to cool then put into an airtight container. This recipe makes more than you will need for this dish, but it will keep for up to 1 month an airtight container and is great scattered on salads. |
| 6. | Heat a grill pan or barbecue grill. |
| 7. | Peel the carrots and slice in half lengthwise, then slice in half again. |
| 8. | Toss in a little olive oil to avoid them sticking when grilling. |
| 9. | Place the carrots on the grill and cook evenly on all sides until well grilled and cooked through but still slightly firm, about 10-20 minutes. |
| 10. | While the carrots are cooking, put the honey in a small saucepan with the picked thyme leaves, bring to a slight simmer then take off the heat and leave to infuse. |
| 11. | To serve, arrange the carrots on a serving dish and drizzle the infused honey over to glaze nicely. |
| 12. | Grill the haloumi or fry until golden brown, cut into 2cm-sized pieces and arrange over the carrots. |
| 13. | Garnish with mandarin segments, and sprinkle the dukkah over as you would a seasoning. |
| 14. | Finish with some purple shiso or purple basil. |
Recipes & food styling Hayden McMillan / Photography Amber Jayne-Bain
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