Roasted Carrots And Dukkah - cooking recipe

Ingredients

2 teaspoons cumin seeds, toasted
2 teaspoons coriander seeds, toasted
1/2 teaspoon flaky sea salt
2 teaspoons sesame seeds, toasted
50 g hazelnuts, roasted, skin removed
1 kgs carrot, washed and halved
1 tablespoon olive oil
sea salt

Preparation

Pound cumin and coriander seeds with the salt in a mortar to a powder.
Add sesame seeds and hazelnuts.
Continue to pound till a coarse crumb.
Preheat oven to 200\u00b0C.
Toss carrots and oil together, season with salt.
Place on lined baking tray.
Roast for 1 hour till tender.
Place in serving dish.
Drizzle with a little olive oil and sprinkle with dukkah.