Grilled carrot, tahini yogurt, pistachio dukkah, green sauce

400g carrots peeled

2 tbsn sesame tahini

2 tbsn Greek yoghurt

1 tsp cumin seeds

1 tsp sesame seeds

1 tsp Aleppo chilli

2 tbsn pistachios

1 tbsn coriander chopped fine

Olive oil, Salt and pepper

3 tbsn BLAK ELDUR

Method

1. Start by boiling the carrots in salted water until tender. Drain and let them cool.

2. Preheat your BBQ or grill and lightly char the carrots (a griddle pan will work fine if you don’t have a BBQ).

3. In a dry pan, toast the sesame seeds, cumin seeds, and pistachios until golden brown. Gently crush them and add the Aleppo chili.

4. In a bowl, mix together the yogurt, tahini, salt, and pepper until well combined.

5. Spoon the yogurt mixture onto a plate.

6. Layer the grilled carrots on top of the yogurt.

7. Sprinkle the Dukkah and coriander over the carrots.

8. Finish the dish with some BLAK ELDUR and olive oil.