½ cup sunflower seeds
½ cup almonds
½ cup hazelnuts
1 tablespoon black sesame seeds
1 teaspoon toasted ground fennel
1 teaspoon toasted ground cumin
2 tablespoons olive oil
1kg carrots
olive oil
½ cup mānuka honey
5 sprigs thyme, leaves picked
200g haloumi (I used Zany Zeus)
3 mandarins, segmented, to serve
purple shiso or purple baby basil shoots, to serve

The best way to get the most flavour out of this dish is to cook the carrots over a charcoal grill – the play on smokiness with the sweet honey and salty haloumi is addictive. Omit the haloumi for a vegan alternative. Watch how the freshness of the mandarin helps cut through the sweet and salt.

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1.To make the dukkah, heat the oven to 170°C.
2.Chop the sunflower seeds, almonds and hazelnuts and place in a bowl.
3.Add the sesame seeds, fennel and cumin and oil.
4.Place on a lined baking tray and toast until golden brown, about 7-10 minutes.
5.Allow to cool then put into an airtight container. This recipe makes more than you will need for this dish, but it will keep for up to 1 month an airtight container and is great scattered on salads.
6.Heat a grill pan or barbecue grill.
7.Peel the carrots and slice in half lengthwise, then slice in half again.
8.Toss in a little olive oil to avoid them sticking when grilling.
9.Place the carrots on the grill and cook evenly on all sides until well grilled and cooked through but still slightly firm, about 10-20 minutes.
10.While the carrots are cooking, put the honey in a small saucepan with the picked thyme leaves, bring to a slight simmer then take off the heat and leave to infuse.
11.To serve, arrange the carrots on a serving dish and drizzle the infused honey over to glaze nicely.
12.Grill the haloumi or fry until golden brown, cut into 2cm-sized pieces and arrange over the carrots.
13.Garnish with mandarin segments, and sprinkle the dukkah over as you would a seasoning.
14.Finish with some purple shiso or purple basil.

Recipes & food styling Hayden McMillan / Photography Amber Jayne-Bain

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