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Peeled carrots - 5

Med Cuisine Organic Silan Medjool Date Syrup - 4 tbsp

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.


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