Dukkah roasted carrots with green tahini sauce and zucchini miso hummus
FODMAP friendly, gluten free, grain free, vegan
FOR THE ZUCCHINI HUMMUS:
500gzucchinipeeled (about 3 large)
1tablespoonlight miso pasteI used genmai
1-2tablespoonslemon juiceto taste
50gpreserved lemonabout 1 medium – large piece, roughly a large lemon quarter
Generous freshly cracked pepper
FOR THE CARROT SALAD:
500gdutch baby carrots
1/2tablespoonhoneysubstitute maple syrup for a vegan option
Sea saltto taste
FOR THE GREEN TAHINI SAUCE (optional)
1medium bunch flat leaf parsely
1medium bunch corianderor just one large bunch parsley
2tablespoonswaterplus extra, if you like a thin sauce
Juice of 1 lemon or lime
Sea salt flakes and pepperto taste
Olive oil and lemon juicefor drizzling
Preheat the oven to 200 degrees, and line a baking tray with baking paper. Lay the carrots on the baking paper, and coat them with the oil, honey, dukkah and salt.
Place the ingredients for the hummus in a high powered blender and process until a hummus consistency forms. For specific hummus instructions, click the hummus link above.
Place the ingredients for the green tahini in a high powered blender and process until a smooth green sauce forms, adjusting water for consistency. For full green tahini instructions, click the green tahini sauce recipe above.
Place the carrots in the oven for 15-20 minutes or until crispy and cooked through.
To assemble, spread a layer of hummus across the bottom of your serving plate, and lay the carrots on top. Finish with the leftover dukkah from the oven tray, a squeeze of lemon, some olive oil, and the green tahini sauce, if you're using it.