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This dish makes a great side dish, or a simple salad for lunch. You can also make an extra large batch, then purée the left overs with vege or chicken stock into a delicious soup.

Dukkah Recipe
1 tbsp cumin powder
1tbsp corriander powder
2 cup walnuts
1/2 cup sesame seeds

Place the spices and walnuts in a blender and blend until it resembles bread crumbs

Pour mixture into a bowl and stir through sesame seeds

Baked Carrots

Carrots
Salt and pepper
Butter or olive oil

Preheat oven to 150 degrees celsius
Place peeled or unpeeled carrots on a large baking tray. You can use baby carrots, or chop larger carrots into thin pieces
Bake for 1 hour and 15 minutes or until carrots are soft
Remove from oven and add a dollop of butter or drizzle of oil to the series while they are very hot and toss the carrots to coat
Add salt and pepper to taste

To Serve
Place lettuce on plate to form a base
Place carrots on top
Drizzle extra butter or oil from the pan into the carrots
Using a teaspoon,
drizzle yoghurt from high above
Sprinkle dukkah on top to your taste

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