Roasted carrots with tahini MCT dressing

Roasted carrots with tahini MCT dressing
Serves 4 as a side

1 bunch baby carrots; scrubbed clean and trimmed
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried mint
1 tablespoon melted coconut oil or olive oil
1/2 tablespoon date syrup (optional)
Pinch of sea salt and black pepper
75g tahini
50ml water
1 tablespoon lemon juice
2 tablespoons MCT oil
Pinch of sea salt and black pepper
Toasted flaked almonds, to serve
Flat leaf parsley, to serve

Preheat the oven to 200 C fan.
In a roasting tin, mix together the carrots, cumin, coriander, mint, coconut oil, date syrup (if using), salt and pepper. Place
in the oven for 30 minutes, giving it a good mix after half the time.
Meanwhile, to make the tahini dressing, mix together the tahini, water, lemon juice, MCT oil, salt and pepper.
Serve the carrots drizzled with the tahini dressing, and scatter over the flaked almonds and parsley. Serve.
(Any leftover tahini dressing will keep in the fridge for 3 days. Give it a good mix and add a splash of water if needed)

 

Recipe by Henry Nankivell