v:gourmet

Ottolenghi has a new cookbook out: Plenty More. Run, don’t walk. It’s full of amazingly creative, fabulous, vegetable-centric dishes. Ottolenghi has, in some people’s opinions, single-handedly given vegetables their rightful place. From a non-vegetarian perspective. He’s not preachy. Or holier-than-thou. Just a lover of plant-friendly cooking. This recipe features his honey-glazed carrots as the main act for a salad with tahini dressing and slow-roasted tomatoes. It’s really that easy.

For the carrots:

Scant 3 tbsp honey or maple syrup

2 tbsp olive oil

1 tbsp coriander seeds, toasted and lightly crushed

1 1/2 tsps cumin seeds, toasted and lightly crushed

3 thyme sprigs

12 large carrots, peeled and cut into 3/4 by 2 1/2-inch/2 by 6-cm batons (3 lb/1.3 kg)

salt and black pepper

Preheat the oven to 425 F. Place the honey, oil, coriander and cumin seeds, and thyme in a large bowl with 1 teaspoon salt and a good grind of black pepper. Add the carrots and mix well until coated, then spread them out on a large baking sheet and roast in the oven for 40 minutes, stirring gently once or twice, until cooked through and glazed. Remove from the oven and set aside.

For the tahini dressing:

2 cloves garlic, minced

1/2 tsp sea salt

2 tbsps lemon juice

2/3 cup water

1/2 cup tahini

Place all ingredients in a bowl and mix well with a whisk.

Toss carrots, salad greens and slow-roasted tomatoes with a good dollop or two of tahini dressing and serve. Alone. With other things. Doesn’t really matter. It’s tasty and healthy. And satisfying.