Cumin-roasted carrot & cauliflower with green tahini dressing - Good Food Middle East

Ingredients

• 1kg carrots, scrubbed, trimmed and chopped into 3cm chunks
• 3 tbsp olive oil
• 1 tbsp honey (or use light brown sugar to make it vegan)
• 1 tbsp cumin seeds
• 2 tsp fennel seeds
• tsp chilli flakes (optional)
• 1 cauliflower, chopped into florets (approx. 500g), leaves kept and chopped into bite-size pieces
• 60g rocket leaves
• 100g tahini
• 1 lemon , juiced
• 1 garlic clove
• 2 handfuls of coriander leaves