Nut-free seed dukkah with roasted carrots

Ingredients

For 1 serving

• Sunflower seeds12 g
• Sesame seeds6 g
• Coriander seeds1 teaspoon
• Cumin1 pinch
• Carrots120 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: sesame

Method

1. Heat the oven to 200 °C (conventional). Peel and trim the carrots and cut them into sticks of about 1 × 7 cm.
2. Toss them with the olive oil on a lined baking tray, spaced apart, and roast for 20 minutes, turning halfway, until tender and golden at the edges.
3. Meanwhile toast the sunflower seeds, sesame, coriander seeds and cumin in a dry frying pan over medium heat for 3 minutes, shaking often, until golden and fragrant.
4. Let them cool for a couple of minutes and roughly crush them in a mortar with the salt.
5. Roll the hot carrots in the dukkah so it sticks well, and serve.