baby carrots, pistachio dukkah + quail eggs

This dish is fun, colourful and healthy. It’s a recipe that is sure to impress your guests and really isn’t too complicated. There’s something very special about making your own condiments and seasonings, and the pistachio dukkah is a little gem that I use time and time again. Enjoy the plating of this dish, the ingredients are honest and naturally appealing and will look beautiful no matter what you decide to do with them!

  • 12 baby carrots, variety of colours, cleaned and peeled
  • ¼ cup pistachios, slowly roasted and roughly chopped
  • 2 tbs sesame seeds, toasted
  • 1 tbs ground cumin, toasted
  • 1 tsp ground coriander seeds, toasted
  • 1 tbs sumac
  • ½ tsp cracked black pepper
  • 1 tsp sea salt flakes
  • 30g butter
  • 2 tbs honey
  • 8 quail eggs
  • ½ cup yoghurt
  • 2 tbs tahini
  • 1 tbs lemon juice
  • Parsley and coriander to garnish
  1. Place a large saucepan of water on to boil.
  2. Meanwhile, to make the dukkah - add pistachios, sesame seeds, cumin, corianders to a mortar and pestle or small food processor and pound until a fine crumb is formed. Add sumac, salt and pepper.
  3. Add carrots to simmering water and cook for 2-3 minutes or until just tender. Remove from water.
  4. Place fry pan on to medium heat and melt butter. Add carrots and sauté gently. Remove from heat. Coat well with honey. Season.
  5. Gently lower quail eggs into simmering water and allow to cook for 2 minutes. Remove from hot water and place into an ice bath. Carefully peel shells and set aside.
  6. In a small bowl, mix together yoghurt, tahini and lemon juice.
  7. To plate, spread some yoghurt across a board. Arrange carrots. Nestle quail eggs in amongst carrots. Sprinkle with dukkah and garnish with fresh herbs.
  8. Serve and enjoy! Perfect with spring lamb.