COOK’S NOTE: The recipes in this section are all fabulous served with lots of warm flatbreads for dipping and scooping up as desired!
Aromatic Carrots with Seedy Couscous and Dukkah (v)
This is brilliant hot, but the leftovers also make for a great next-day salad for lunch.
CARROTS
2 bunches baby carrots,
scrubbed and tops trimmed
olive oil
sea salt and ground pepper
1 teaspoon cumin seeds
½ teaspoon chilli flakes
1 tablespoon runny honey
COUSCOUS
1½ cups instant couscous
1 tablespoon extra-virgin olive oil
1¾ cups vegetable stock, hot finely grated zest 1 lemon
1 clove garlic, crushed
1 teaspoon cumin seeds, lightly toasted
1 teaspoon ground cumin
400-gram tin black lentils, drained and rinsed ¼ cup finely chopped parsley
¼ cup purchased dukkah
⅓ cup pine nuts, toasted
2 tablespoons each toasted sunflower seeds and pumpkin seeds
⅔ cup marinated feta, drained
CARROTS: Preheat the oven to 180°C fan bake.
Place the carrots on a large roasting tray and toss with a little olive oil, salt and pepper,
