INGREDIENTS

• 2 bunch Dutch carrots, stalks trimmed, 1 bunch reserved
• 6 tbsp olive oil
• 1 bulb fennel
• 1 head radicchio
• 1 bunch mint
• 3 radish, thinly sliced
• 100g roasted pistachio, chopped
• juice ½ orange
• 1 tbsp red wine vinegar

Green Tahini:

• ½ cup tahini
• 1 cup water
• ½ bunch basil
• 2 clove garlic
• 1 tbsp ground cumin
• zest & juice 1 lemon
• salt, pepper

METHOD

1. Preheat the oven to 190 degrees Celsius, wash the carrots well and toss with 3 tbsp. olive oil, salt and pepper. Spread over a baking tray and roast for 15 minutes. Cool and set aside.
2. For the green tahini, place the garlic, basil and water into a blender and blend to a puree. Whisk this mixture into the tahini along with the lemon zest and juice, cumin and season well with salt and pepper. 
3. Finely shave the fennel lengthways and place into a mixing bowl. Remove the leaves from the radicchio and tear into smaller pieces. Add to the fennel along with the radish, mint and pistachio. Add the roast carrots and dress with olive oil, orange juice and vinegar. 
4. Spoon some green tahini down onto plates then top with the carrot salad.

Serves 4.

Recipe by Tom Walton. Check out his website here & Instagram here.