Roast carrot, tahini, crispy chickpeas
Ingredients
200g Roast carrots
50g Tahini
20g Crispy chickpeas
2g Sumac
2g Picked coriander
Allergies: Gluten, sulphites, sesame
Author: Gregory Poole
MOP
Tahini Dressing
Ingredients
150g Tahini
150g Water
45g Honey
10g Garlic
2g Toasted cumin
60g Lemon juice
160g Veg oil
3g Salt
2g Black pepper
MOP
- Blend all the ingredients together in the thermomix. Check the consistency of the sauce if its a bit thick just add some more water. It should be a creamy pourable consistency.
Crispy chickpeas
Ingredients
800g Chickpeas
6g Fine salt
Oil for frying
M.O.P
- Drain the chickpeas from the tin and discard the liquid. Fry until crispy in the 160 degree fryer, there should be very little to no bubbles coming from the chickpeas while frying, then remove them and drain on paper towl. Season with salt while hot, store outside the fridge in a sealed (jay cloth) lined container.
Pan Roasted Carrots.
Ingredients
1kg Donkey carrots, peeled and cut in half
3g Cumin seeds
½ Lime, juiced
MOP
- In a large pan, pan fry the carrots until a dark caramelized color with the cumin seeds note: when cooking the carrots ensure the cumin seeds do not burn and use a splash of water half way through cooking to keep the carrots from burning.
- Finish off the carrots with the juice of ½ a lime