Roasted carrots with carrot skin dukkah, carrot top pesto and labneh

Name: Roasted carrots with carrot skin dukkah, carrot top pesto and labneh
Ingredients: 1 bunch of carrots with the tops still on; a drizzle of rapeseed oil; fine sea salt and freshly ground black pepper; 50g nuts (use any nuts that you have – a great way to use up the ends of packets); 1 tbsp cumin seeds; 1 tbsp coriander seeds; 1 tbsp fennel seeds; 1 tbsp sesame seeds; 4 spring onions; 1 garlic clove, peeled and left whole; 1 small bunch of fresh mint or basil, leaves picked; 50g nuts (any kind); ½ lemon, zest and juice; 3 tbsp rapeseed oil; 400g natural yogurt (I love Velvet Cloud sheep milk yogurt); ¼ tsp fine sea salt

blastabooks.com

I love to work with just one or two ingredients, and this dish is one of my favourites – so much so that it inspired the cover of this book. I like to think of vegetables the same way you would if...

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Ingredients

1 bunch of carrots with the tops still on
a drizzle of rapeseed oil
fine sea salt and freshly ground black pepper
50g nuts (use any nuts that you have – a great way to use up the ends of packets)
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp sesame seeds
4 spring onions
1 garlic clove, peeled and left whole
1 small bunch of fresh mint or basil, leaves picked
50g nuts (any kind)
½ lemon, zest and juice
3 tbsp rapeseed oil
400g natural yogurt (I love Velvet Cloud sheep milk yogurt)
¼ tsp fine sea salt