1 bunch of Spring carrots, cut into sticks
1x 400g can of chickpeas, drained + rinsed
1 red onion, sliced
4 sprigs of thyme
1/2 tsp ground cinnamon
1 tsp ground cumin
3 tsp Honey
Pinch of Sea salt
1/2 cup coconut yoghurt
2 tbsp tahini
1 tsp apple cider vinegar
Juice of 1 lemon
Pinch of sea salt
Toasted walnuts, roughly chopped
Fresh coriander, roughly chopped
Preheat the oven to 200C.
On a baking tray, add the carrots, chickpeas, onion, thyme, cinnamon, cumin, honey, oil and sea salt. Toss everything together and place in the oven to cook for 8mins. Once the 8mins is up, turn the oven function onto grill and grill for 10mins.
Once the carrots are cooked, remove from the oven to allow to cool slightly.
While the carrots are cooking, make the tahini yoghurt dressing. Add all ingredients to a bowl and mix until everything is well combined.
To assemble the salad, layer all components on a large flat platter. Start with a layer of fresh rocket, followed by the roasted carrots, tahini yoghurt, walnuts and coriander, then sprinkle over the dukkah. Continue this layering process for another 2-3 layers.
4 x Chatham Blue fillets
Your choice of pesto
Preheat oven to 180 degrees.
In an oven proof baking tray, spoon on 1 table spoon of pesto per fillet and bake in oven for 8-10 minutes, or until cooked to your liking.
Serve on the side or cut up and add to the salad for a little something extra in your dish.
Any leftovers will keep in an airtight container in the fridge for up to 3 days.