Roast Carrot Salad With Whipped Goat Curd And Dukkah

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Great British Chefs
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18-24 firm young carrots

1 tbsp honey

2 tbsp olive oil

1 tbsp zatar

1 tbsp coriander seeds

2 tsp cumin seeds

1 tbsp blanched hazelnuts

1 tbsp pistachios

2 tsp sesame seeds

200 g goat curd

Pinch chilli flakes

Small clove of garlic, peeled and crushed to a paste

1 tbsp olive oil

Juice of half a lemon

4 tbsp olive oil

Coriander leaves/coriander cress (young shoots)

Pitta bread

Salt and pepper

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