Roast Carrots with Sesame Seeds Feta and Yogurt

Serves 6-8

For the carrots:

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon sea salt flakes
• black pepper
• 400-500g young rainbow carrots, washed and trimmed
• 1 lemon (zest and juice)
• 150ml extra-virgin hemp oil

To serve:

• 100g organic kefir yogurt
• 250g feta cheese, crumbled
• 1/3 bunch flat-leaf parsley, roughly chopped
• 20g white sesame seeds
• 20g black sesame seeds
• 2-4g sumac
• Sea salt flakes
• Pomegranate molasses for drizzling

Preheat your oven to 180°C, gas mark 6.

To prepare the carrots:

1. In a pestle and mortar, lightly crush the coriander and cumin seeds. Add the sea salt and a pinch of black pepper.
2. In a large bowl, combine the lemon juice, lemon zest, and hemp oil. Stir in the crushed spices and seasoning.
3. Wash the carrots well but don’t peel them (the skin has lots of nutrients). Trim the tops, leaving about 2 cm of green. You can save the tops for making pesto later.
4. Place the carrots in a roasting tray. Add 2-3 tablespoons of water to help them cook evenly. Pour the dressing over the carrots, making sure they are well coated.
5. Roast in the oven for 30-35 minutes, or until the carrots are tender.
6. Once roasted, let the carrots cool to room temperature, then toss with the chopped parsley. 

To serve:

1. On a large platter (or individual plates if serving separately), spread a generous spoonful of kefir yoghurt in the centre.
2. Arrange the roasted carrots on top of the yoghurt. Sprinkle over any crispy spices from the roasting tray, sesame seeds, sumac, and sea salt flakes and drizzle with the cooking juices.
3. Crumble the feta on top and sprinkle with white and black sesame seeds, sumac, and a pinch of sea salt. Drizzle with pomegranate molasses and serve.