Directions

1. Preheat oven to 180 degrees celsius.

2. Wash your baby carrots thoroughly to remove any mud. Slice your capsicum and onion.

3. Grab a large baking tray, add the carrots, onion and capsicum. Drizzle over the olive oil, add the paprika, cumin, honey and vinegar and toss to combine all the ingredients.

4. Pop the tray into the oven and cook for 15 mins.

5. In the meantime, take a small frying pan and put it over a medium heat. Measure your cumin and coriander seeds into the pan. We are dry toasting them, it will only take a minute or two. Shake the pan often, when you can smell their perfume, you can remove them from the heat and pop them in a bowl.

6. Pop your pan back on the heat and add your sesame seeds. By now, the pan will be holding a bit of heat so shake it often as the seeds will brown quickly. As soon as they’re golden brown, remove from the heat and put in a separate bowl.

7. Repeat the process for the almonds, shaking often.

8. Add the cumin and coriander to a spice grinder or small food processor and blitz until the seeds are coarsely chopped. Add the almonds and blitz for a second or two so the almonds are roughly chopped. Pour into a small bowl, add the sesame seeds and the salt. Stir to combine.

9. When your timer goes off, stir the vegetables and pop back in the oven for another 15 mins.

10. Find a nice platter or bowl, remove the vegetables from the oven and place in a pretty pile on the platter. Scatter generously with your almond dukkah and garnish with the green carrot tops.