Servings
6
Prep time
Cook time
Recipe
Ingredients
- 5 carrots, cut in half
- 3 shallots, whole with skin on
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp ground cumin
- ½ tsp sumac
- ¼ tsp cracked pepper
- 2 tbsp olive oil
- Juice 1 lemon
- 1 tbsp flat leaf parsley, chopped
- 2 tbsp pine nuts, toasted
Method
- Preheat oven to 180°C.
- Line a baking tray with baking paper and top with carrots and whole shallots. Drizzle with olive oil and salt, then sprinkle the cumin, sumac and pepper over the carrots only. Bake in the oven for 1 hour. Once baked, remove from the oven and allow to cool slightly.
- Remove the skin from the shallots, add them to a blender along with the carrots, olive oil and lemon juice. Pulse until you have a chunky paste, remove and add to a serving bowl.
- Drizzle with extra olive oil and scatter with toasted pine nuts and parsley.
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