Roasted carrots with mint emulsion and spiced chickpeas 

Cook time: 45 minutes 

Prep time: 20 minutes 

Serves: 12

20 carrots cut in half  

2 tbsp sunflower oil  

Flaky sea salt  

Miso emulsion  

2 soft boiled eggs  

1 tbsp miso paste  

4 tbsp orange juice 

Juice of 1 lemon  

1 cup coriander leaves and stalks  

10 mint leaves  

1 tbsp brown sugar  

1 clove garlic  

1 tbsp ginger, peeled  

300ml sunflower oil  

Spiced chickpeas  

1/4 cup sunflower seeds, roasted  

1/4 cup pumpkin seeds, roasted  

3 cups drained chickpeas  

1 tsp paprika  

1 tsp ground cumin  

1 tsp ground coriander  

1/2 tsp crushed farm chilli  

2 tbsp sunflower oil

Pre-heat the oven to 180*c.  

Cut the carrots in half and drizzle with oil and sprinkle with some flaky salt. Place into the oven and roast until tender. Combine all the ingredients for the spiced chickpeas in a bowl and toss, lay out onto a roasting tray and place in the oven along with the carrots. Cooked for 30 minutes stirring every 10 until crispy. Allow to cool .

Make up the mint emulsion 

Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold. Carefully roll the eggs breaking the shell before peeling, (good luck!) Place all the ingredients apart from the oil into the blender and turning on slowly before turning up and slowly drizzle in the oil.

Season with salt and pepper if required.  

Spoon a couple tbsp of mint emo onto a platter and stack the roasted carrots on top and finish with the spiced chickpeas. 

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