tahini & orange carrots with smoked quinoa and spring greens
Pan roasted carrots in a thick, creamy tahini, orange and thyme sauce. It goes well with quinoa, cous cous, chickpeas or as part of a mezze or salad. VEGAN.
· 6-8 carrots
· 2 cloves of garlic
· Small bunch of thyme (6-8 sprigs)
· Vegetable stock (made up)
· Tahini (about 3-4 tsps)
· 1 large orange
· Salt
· Olive oil
1. Soak the orange in warm water for a few minutes, to remove the wax coating (if it has one).
2. Wash the carrots and top and tail them. Peel them if necessary. Cut them in half lengthways if they are particularly large.
3. Squeeze one half of the orange into a jug or food processor and blend in 3 tsps. of tahini (depending on the consistency of the tahini, a whisk should work but a blender may be needed). Blend in another tsp of tahini if it needs thickening, or if you prefer a nutty flavour. Leave aside.
4. Add the carrots to a small frying pan (or heavy bottomed small saucepan). Squeeze over the juice of half the orange. Add vegetable stock until the carrots are just covered (about 100mls).
5. Add 2 cloves of garlic (crushed or peeled) and the thyme. Some of the squeezed-out orange peel can be added to.
6. Simmer on a low heat for 5 minutes, with a lid on.
7. Remove the lid to allow the liquid to reduce slightly. Cook the carrots for 3-5 more minutes until just soft (but not mushy). Move the carrots around or baste the carrots using a spoon. Cook for longer if needed and add more stock if it become dry before the carrots soften.
8. Remove the carrots from the pan. Drain any remaining liquid (through a sieve) into the tahini & orange juice mixture (no need to waste it!).
9. Give the pan a clean and add the carrots back. Drizzle in a little olive oil and fry the carrots, turning regularly. They should brown quickly and be ready in around 5 minutes. The carrots are soft already, so this is just for flavour & colour.
10. While the carrots are cooking, taste the tahini & orange sauce. Add salt to taste. If it is too sweet (from the orange) a little lemon juice could be added.
11. Add the tahini dressing to the carrots in the pan and warm through.
12. Sprinkle with a few extra thyme leaves and sea salt (optional) to serve.