Step 1

Preheat oven to 180 degrees celsius.

Step 2

Wash your baby carrots thoroughly to remove any mud. Slice your capsicum and onion.

Step 3

Grab a large baking tray, add the carrots, onion and capsicum. Drizzle over the olive oil, add the paprika, cumin, honey and vinegar and toss to combine all the ingredients.

Step 4

Pop the tray into the oven and cook for 15 mins.

Step 5

In the meantime, take a small frying pan and put it over a medium heat. Measure your cumin and coriander seeds into the pan. We are dry toasting them, it will only take a minute or two. Shake the pan often, when you can smell their perfume, you can remove them from the heat and pop them in a bowl.

Step 6

Pop your pan back on the heat and add your sesame seeds. By now, the pan will be holding a bit of heat so shake it often as the seeds will brown quickly. As soon as they’re golden brown, remove from the heat and put in a separate bowl.

Step 7

Repeat the process for the almonds, shaking often.

Step 8

Add the cumin and coriander to a spice grinder or small food processor and blitz until the seeds are coarsely chopped. Add the almonds and blitz for a second or two so the almonds are roughly chopped. Pour into a small bowl, add the sesame seeds and the salt. Stir to combine.

Step 9

When your timer goes off, stir the vegetables and pop back in the oven for another 15 mins.

Step 10

Find a nice platter or bowl, remove the vegetables from the oven and place in a pretty pile on the platter. Scatter generously with your almond dukkah and garnish with the green carrot tops.