Roast Dutch Carrots, Carrot Top Salsa Verde & Honey Macadamias

Method

1. Preheat the oven to 200 degrees celsius, and line a baking tray with baking paper.

2. Toss the carrots, the fresh thyme, a good pinch of salt and a generous splash of olive oil in the pan and roast in the oven for 25-30 minutes, tossing at the halfway mark.

3. In a food processor blitz the mint leaves, garlic, lemon juice, red wine vinegar, ⅓ cup of olive oil and 1 cup of the carrot tops, until well combined. Season to taste with salt and add more oil or vinegar to adjust for your preferred acidity and consistency.

4. When the carrots have about 10 minutes to go, take them out of the oven and create some space for the macadamias, then drizzle the honey over the nuts and give them a pinch of salt. Pop the tray back in the oven monitoring both the macadamias and the carrots until they have the perfect golden exterior, then remove from the oven.

5. Plate up by layering the carrots atop a serving plate, spooning over the salsa verde and then topping with the honey roasted macadamias. Serve as a side or toss through some pulses or lentils to deliver a worthy meal.