1 bunch new baby carrots, peeled & topped & tailed
1 tbsp olive oil
20g blanched hazelnuts
30g blanched almonds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp coriander seeds
2 tbsp sesame seeds
1 tbsp fresh thyme, leaves shredded from stalk
1 tsp sea salt
½ tsp black peppercorns
Heat the oven to 180ºC / 160ºC fan / gas 4.
Place the carrots in a roasting tin and drizzle over the olive oil. Roast in the centre of the oven for 20-30 minutes or until tender and slightly caramelised. Turn once or twice if needed.
To make the Dukkah, mix together the hazelnuts, almonds, cumin seeds, fennel seeds, coriander seeds and sesame seeds. Spread over a baking tray and cook in the oven for 8 minutes until toasted but not too coloured. Remove and cool for a couple of minutes.
Place the cooked spices into the Spice Grinder along with the thyme, sea salt and peppercorns and process until you have a crunchy mixture rather than a powder.
Serve the carrots with a generous sprinkling of the Dukkah.Store any remaining mix in the grinding bowl sealed with the lid.