Warm carrot salad with kaffir coconut dressing

500g tri-colour heirloom baby carrots
2 tablespoons coconut oil, melted
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon sea salt
30g slivered almonds, toasted
coriander springs, to garnish
Kaffir coconut dressing
125 ml coconut cream
2 teaspoons kaffir lime juice
1 teaspoon kaffir lime zest
1 tablespoon grated palm sugar
¼ teaspoon finely chopped garlic
1 tablespoon fish sauce
½ teaspoon finely chopped red chilli
Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper.
Trim leafy tops off the carrots, leaving 2cm of the stalks attached. Wash and scrub carrots well, then place in a large bowl. Add coconut oil, cumin, coriander, ginger and salt, tossing thoroughly with your hands until coated. Transfer the carrots and any excess coating to the baking tray and roast for 30-35 minutes, or until carrots are tender.
Meanwhile, in a small bowl, whisk together the dressing ingredients. Set aside.
Arrange the roasted carrots on a serving platter. Season with salt and freshly ground black pepper. Drizzle dressing over carrots, scatter with almonds and coriander, and serve immediately.

Edited extract from The Vegetable by Vicki Valsamis and Caroline Griffiths. Published by Smith Street Books. RRP $49.99. Out now. Photographs: © Chris Middleton