50gpreserved lemonabout 1 medium – large piece, roughly a large lemon quarter
1tablespoonground cumin
2teaspoonscumin seeds
1teaspoonsea salt
Generous freshly cracked pepper
1-2teaspoonspsyllium husk
For the carrot salad
500gdutch baby carrots
1/2tablespoonoil
1/2tablespoonhoneysubstitute maple syrup for a vegan option
2tablespoonsdukkah
Sea saltto taste
For the green tahini sauce (optional)
1medium bunch flat leaf parsely
1medium bunch corianderor just one large bunch parsley
50gpreserved lemon
2-3tablespoonstahini
2tablespoonsvegetable oil
2tablespoonswaterplus extra, if you like a thin sauce
Juice of 1 lemon or lime
1teaspoonfennel seedsoptional
2teaspoonsdukkahoptional
Sea salt flakes and pepperto taste
Optional extras:
Toasted almondschopped
Cucumber ribbons
Olive oil and lemon juicefor drizzling
Instructions
Preheat the oven to 200C/400F 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.
Place the ingredients for the green tahini in a high powered blender and process until a smooth green sauce forms, adjusting water for consistency.
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.