Peeled carrots - 5
Med Cuisine Organic Tahini - 1/3 cup
Extra-virgin olive oil - 4 tbsp
Ground cumin - a pinch
Fresh lemon juice - 3 tbsp
Fine sea salt
Roasted sliced almonds
Place the carrots on a baking paper and toss them with the oil, salt and cumin.
Put them in a preheated oven for 15 minutes to roast, then turn them around and continue the roasting for 15 more minutes.
Prepare the tahini glaze: in a bowl whisk together the tahini, oil, lemon juice, date syrup, rosemary, 1 tbsp of water and salt to your taste until you get a smooth texture.
If necessary add more water to get a pourable sauce.
Season it with extra salt and lemon juice according to your taste.
Place the carrots on a plate, drizzle the tahini glaze and top it with roasted almonds.