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cooked.gael
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Prep the garlic: Slice the top off the garlic bulb, drizzle with olive oil and a pinch of salt, then wrap tightly in foil.
Roast the carrots: Spread the carrots on a baking tray. Drizzle with olive oil, scatter over cumin seeds, season well and toss to coat. Add the wrapped garlic to the tray. Roast for 30 minutes until the carrots are tender and caramelised.
Make the whipped tahini: Squeeze the roasted garlic cloves into a blender. Add tahini, lemon juice, olive oil, salt and pepper. Blend with 4 tbsp cold water until pale, thick and whipped, adding more water until smooth and spreadable. Spoon onto a serving platter.
Harissa pine nut butter: Melt the plant-based butter in a small pan over medium heat. Add pine nuts and cook for 1 minute until golden. Stir in the harissa, let it bubble briefly, then remove from the heat.
Assemble: Lay the hot roasted carrots over the whipped tahini. Drizzle generously with the harissa pine nut butter and finish with chopped dill and parsley.