Roasted Carrots with Pistachio Cream, Coriander Seeds and Honey
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Cooking tools:
- Food processor
- Microplane
- Citrus press
- Oven
- Baking sheet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- 100g shelled unroasted pistachios
- zest of 1 lime
- juice of 1⁄2 lime
- 2 tsp orange blossom water
- 2 tbsp olive oil
- a pinch of salt
- 8 carrots – mixed variety would be lovely, if possible
- 4 tbsp olive oil
- 1 tsp sea salt
- 1 tbsp coriander seeds
- a pinch of chilli flakes
- 1 orange, cut into thin wedges with the skin on
- juice of 1 orange
- 2 tbsp honey
- 1 punnet of lamb’s lettuce or, if you can get it, fresh purslane
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