This is a delicious and colourful dish to serve with many different meats and with some steamed greens whether it be for a barbeque or a roast dinner.  This recipe could also be incorporated with some black quinoa to make a spectacular salad on a big white platter.  The options are endless.

Ingredients:

• 8 Dutch carrots, tops off and halved lengthways*
• 500g kumara, peeled and cut into lengths
• 1/4 cup (60ml) extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp nigella seeds
• 1/2 tsp cayenne pepper
• 2 tbs honey
• 2 tbs lemon juice
• 1 tsp preserved lemon, rind only, cut into thin slices (eg like matchsticks)
• 1/2 cup Meredith Dairy goat’s cheese, crumbled
• Sea salt and cracked black pepper, to taste
• Handful of coriander leaves

Method:

1. Preheat the oven to 220c. Toss the carrot and kumara, olive oil, cumin, nigella seeds, cayenne and some sea salt and pepper together in a small baking dish. Bake for 30 minutes or until the vegetables are golden and tender.2. Transfer vegetables to a serving platter. Whisk honey and lemon juice, then drizzle over vegetables. Top with the preserved lemon, crumbled goat’s cheese and scatter plenty of coriander leaves.

* If you wish to create a “rustic” effect, cut the green fronds off the tops of the carrots but retain some of the green stalks (still on the carrot) then slice through when halving the carrots.