This is a beautiful dish for your summery get togethers which, once you’ve released the spicy fragrances, comes together in minutes. I’ve used Honey and Co’s amba spice mix here because it’s very good but you can make your own or simply swirl a couple of spoonfuls of my amba sauce into cool Greek yoghurt.

Serves 4

Ingredients

Sunflower seeds
Sea salt flakes
1 tsp amba spice mix
1 tsp ground coriander
2 tbsp Raphael’s Med Deli organic thyme honey
1 tsp whole cumin seeds
125g cold buttermilk
125g good quality Greek yogurt
1 red chilli, deseeded and finely chopped
1kg long and thin organic carrots, scrubbed
Extra-virgin olive oil
Fresh coriander, to serve
Cornflower petals, to serve (optional)
Pul biber, to serve (optional)
Lime wedges, to serve

How I make it

Heat an oven to 180C and line a medium baking trying with parchment.

Place a small frying pan over a medium heat. Add the pumpkin seeds and lightly toast. Tumble into a bowl, add the sea salt flakes and set aside.

In the same pan, add the amba spice and coriander. Stir around for a couple of minutes until fragrant. Place into a separate bowl and stir in the honey.

Then lightly toast the cumin seeds and place into a medium bowl with the buttermilk, yoghurt, chilli and half of the honey paste. Season with sea salt flakes and place in the fridge until you’re ready to serve.

Cut the tops off the carrots and rub with the remaining honey mixture. Place on the baking tray, drizzle with a little olive oil and roast for 25-30 minutes until al dente. Remove from the oven and set aside to cool.

When you’re ready to serve, simply smooth the buttermilk mixture across a platter and place the roasted carrots over the top. Garnish with the salted pumpkin seeds, coriander leaves, the cornflower petals and a little pul biber (if using).