Roasted Carrots & Plums in Tahini-Chili Sauce with Crumble

Milly Eliyahu

Food photography & styling

Jerusalem, Israel

INGREDIENTS

8-10 carrots 12-14 plums, such as damson plum (preferably hard plums) 4 tbsp maple syrup 4-5 tbsp olive oil

Tahini Sauce

1⁄2 cup raw tahini 3⁄4 cup ice water 1⁄2 tsp salt 1⁄2 tsp ground black pepper 1⁄2 tsp ground chili pepper 2 tbsp soy sauce

Crumble

1 cup flour 1⁄2 cup ground walnuts 1⁄2 tsp salt 3 tbsp canola oil

METHOD

Line a baking sheet with parchment paper.
Preheat oven to 390°F.
Peel the carrots, cut the plums in half and remove the core. Transfer everything to a bowl, add the oil and maple syrup and mix well.
Transfer the carrots only to the baking pan and roast, first with foil for half an hour.
After half an hour, remove the foil, add the plums, put the foil back on and continue roasting at 355°F for another 10 minutes.
Preparation of tahini chili sauce: In a bowl, place the tahini, spices and soy sauce and mix. A hard paste is obtained. Add 2-3 tablespoons of ice water and continue to mix while the spread turns yellowish to white: add 2-3 tablespoons of water to get a smooth spread.
After half an hour, remove the foil and spread the tahini chili sauce on the vegetables evenly. Continue roasting for another 10 minutes.
Preparing the crumble: Place all the ingredients on a worktop, rub everything in with your fingertips until the mixture looks like moist breadcrumbs.
Add it to the carrots and plums and bake for an additional 5 minutes. Serve.

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