10pccarrots, medium sizedtry to find similar sizes
1tbspvegetable oilhigh smoke point
½bunchmint, leaves pickedfor garnish
For the Sunflower Butter
30gsunflower seeds, raw+ some extra for garnish
For the Sunflower Seed Dressing
2tbspwhite wine vinegaror rice wine vinegar
1tsphoneyuse sugar, agave or maple syrup if vegan
Prevent your screen from going dark
Set the oven to 200°C/400°F.
Wash the carrots well. Rub the skins of the carrots with a cloth or a scour pad to remove any dirt on the skin. Snip the tops of the carrots with scissors.
Brush the carrots with a light coating of vegetable oil and line up on a baking tray lined with parchment paper. Season the carrots generously with salt. Roast in the oven for about 35-45 minutes or until a there's a slight resistance when poked with a knife.
Toast the sunflower seeds (plus about 1 tbsp extra sunflower seeds for garnish) in the oven for about 6 minutes.
Once the sunflower seeds are toasted, add to a food processor with the 1 tbsp of oil. Blend until a smooth butter is formed. Use a spatula to scrape down the sides of the machine.
Once a smooth butter is formed add the rest of the ingredients and continue to blend until a smooth dressing is formed.
To finish the plate first cut some of the larger carrots in half. Plate the carrots down first, then sprinkle the sumac, toasted sunflower and drizzle the dressing over top. Add some fresh mint leaves on top. Enjoy!
I add a sliver of xanthan gum to the sunflower dressing in order to emulsify it nicely but that is totally optional. If you don't want to use xanthan then make sure to give the dressing a good shake before using.Keep the dressing in a mason jar in the fridge for up to 5 days.It's always better to blend seeds or nuts while they are still hot.