Roasted Parsnips & Carrots with Dukkah & Dill Coconut Dressing

The sweetness of parsnips and carrots on their own create an incredible taste when roasted, the adding of toasted nuts plus the refreshing tastes of coconut, dill and lemon create a side made in heaven! Perfect for an Australian Summer Feast! 

Method:

1. Preheat oven to 190 degrees celcius 
2. In a mixing bowl combine carrots and parsnip chips, coat with coconut oil, salt, pepper and sesame seeds
3. Transfer to a lined baking tray, spread evenly then place in the oven to cook for around 30-35 minutes until cooked through and slightly crispy!

Dukkah:

1. In a large fry pan, dry fry the herbs and spices over a low heat (no oil)
2. Roughly chop all nuts and seeds
3. Transfer to the fry pan, stir to mix with the seasonings 
4. Continue to dry fry until the nuts begin to slightly roast
5. After around 5-7 minutes you will be able to smell the “nuttiness” of the nuts and seeds
6. Transfer to a bowl to cool, then store in an air tight container!

Dill Coconut Dressing:

1. In a food processor or blender combine all ingredients until well combined
2. Taste to season to your liking
3. If too bitter don't be scared to add a little water
4. Transfer to a jar to serve as a delicious dressing over any salad!

Serve all components together or separately if you prefer!

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