Roasted carrots with tahini and pomegranate seeds
- 1kg carrots, trimmed and quartered lengthways
- 1tbsp sesame oil
- 1tsp cumin seeds
- 1tsp sesame seeds
- 2tbsp tahini
- 1 clove garlic, crushed
- 1tbsp lemon juice
- 1tsp honey
- 2tbsp pomegranate seeds
- 1tbsp chopped coriander
Preheat the oven to 180C/160C Fan/Gas 4.
Toss the carrots with the oil and seeds. Arrange on a baking sheet. Bake for 30 mins, or until the carrots are tender and starting to brown.
Meanwhile, put the tahini, crushed garlic, lemon juice, honey and 100ml water into a blender and whizz until you get a smooth, creamy sauce.
Arrange the carrots in a serving bowl and scatter over the pomegranate seeds and coriander. Drizzle with the tahini sauce and serve immediately.