THE CUMIN-CHARRED ROOTS
(Our Play on Roasted Spiced Carrots)
Ingredients: 500g Carrots (halved), 1 tsp Cumin seeds, 1 tsp Chili flakes, 1 tsp Salt, 3 tbsp Olive oil, 1 tbsp Balsamic vinegar, 1 tbsp Honey...
Ingredients
- 500g Carrots (halved)
- 1 tsp Cumin seeds
- 1 tsp Chili flakes
- 1 tsp Salt
- 3 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1 tbsp Honey
Cooking Method
- The Temper Dry-toast cumin seeds until they pop; remove and crush half.
- The Bloom Toss carrots with oil, chili, salt, and the cumin; add a tiny 15ml splash of water to ensure the seeds stick.
- The Scorch Roast at 220°C for 25 minutes until the edges are blackened and charred.
- The Marriage Drizzle with honey and balsamic while hot from the oven.
- The Final Flourish Top with raw fresh coriander and extra lemon juice.