served on cauliflower purée with butter milk, and finished wit tarragon oil…
"The combination of abundance and informality creates a memorable dining experience. In this dish, Yotam Ottolenghi transform the humble carrot into an artistic display and prepares dukkah, a dry blend of spices and nuts." -- Masterclass
Another Day...
This version -- inspired by chef Yotam Ottolenghi, glazed with agave and apple vinegar; served room tempature over greek yogurt dressed with tarragon/mint/citrus oil and za'atar...
Agave nectar, or agave syrup, is a natural sweetener commonly used in food and drinks. It can be used as a substitute for sugar, simple syrup, honey, and molasses to sweeten a variety of beverages, including cocktails, coffee, and tea.
Za'atar is a culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. - Wikipedia | Origin: Armenia