Roasted Carrots with Lemon Tahini

This dish is a lovely one to make with young carrots - and makes the perfect lunch. It would also make a great side dish, alongside some roasted meat, or part of a larger spread. The tenderness of the carrots with the crisp, nuttiness of the seeds makes it ultimate comfort food. The cheese can be omitted to make it vegan.

Makes a good lunch for 2 or serves 4 as a side

Ingredients:
400g small, young carrots 
3 tbsp tahini
Half a lemon
35g Soft cheese, such as goats or feta (optional)
2 tbsp mixed seeds (I used black and white sesame, pumpkin and sunflower)
Olive oil
Salt and pepper

Method:

1. Preheat oven to 180°C. 

2. In a small roasting dish, toss the carrots (whole) in olive oil, salt and pepper. Roast for around 25 minutes - this could be a little less or take a little longer depending on the size of the carrots. Keep an eye on them, you want them to be lovely and tender.

3. In a dry skillet or frying pan, toast your seeds over a low heat. Move them regularly so stop burning. Take off the heat and leave to one side. 

4. In a bowl, mix the tahini with a good squeeze of lemon juice. Add enough olive oil to loosen it.

5. Serve the carrots with the lemon tahini on top and finish by sprinkling with the seeds and crumbled cheese, if using.

6. Eat with a chunk of good bread that’s been lightly toasted.