“Recently, we started getting hemp seeds from a local producer, and they’ve got the most amazing sort of sesame flavour. So we toast and blend them for our version of tahini, because there are no sesame seeds grown in Tassie,” says chef Rodney Dunn.
Ingredients
Method
For hemp seed sauce, preheat oven to 170°C. Spread hemp seeds evenly over a small oven tray and bake until deep golden (25 minutes). Transfer 150gm of the hemp seeds to a blender with 125ml (½ cup) water and purée until smooth, adding a little more water if necessary for a thick sauce consistency. With motor running, add oil in a thin, steady stream until incorporated. Add lemon juice and season to taste.
Increase oven to 180°C and switch setting to fan-forced. Spread carrots over an oven tray, drizzle with olive oil and season to taste. Roast until caramelised (1¼ hours).
Transfer carrots to a platter, drizzle with a little hemp seed sauce, scatter with onion and coriander, and sprinkle with remaining toasted hemp seeds. Serve with remaining sauce on the side.
Hemp seeds are available from select supermarkets and health food shops.
Note
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