Honey & Dukkah Roast Vegetables w/cannolini bean puree

General Steps

1. Roast Carrot and Sweet Potato at 220c for 20 minutes

2. While the vegetables roast prepare a mixture of 1tbs olive oil, 1 tsp white wine vinegar, 2tbs water, and a spice mixture of salt, pepper, turmeric, cumin seed, cayenne pepper and reserve until step 5.

3. Once the 20 minute roast is completed, remove the Carrot and Sweet Potato from the oven, dust in dukkah and drizzle over approximately 2g honey, carefully stir to coat

4. Return the Carrot and Sweet Potato to the top shelf of the oven and the Cannellini beans to the lower shelf of the over for 5 minutes

5. After 5 minutes, allow the Carrot and Sweet Potato to cool, and add the roasted cannellini beans to the dressing from step 2 and then puree.

6. Serve with puree as a base, the carrot and sweet potato mixture, and dress with the mint leaves and shredded parmesan.

Main Ingredients

• 10g Dukkah

• 400g Cannellini beans

• 50g parmesan (sliced with potato peeler)

• Mint (leaves stripped)

• 1 sweet potato (cut into 2cm wedges)

• 1 bunch dutch carrots (aka baby carrots)

Handy Spices

• Garlic clove

• 1tbsp Olive Oil

• 1tsp white wine vinegar

• 2tbsp water

• salt & pepper

• Turmeric

• Cumin

• Cayenne pepper