Warm carrots with carrot purée and dukka


2 pounds of carrots, peeled and chopped
¼ cup extra virgin oil
2 tablespoons white vinegar
2 teaspoons of your favorite harissa
1 teaspoon ground cumin
¼ teaspoon ground ginger
1 tablespoon honey

Cook the carrots in water until tender, drain well. Smash them and stir in all other ingredients. Season well with salt and pepper.

Roasted carrots:
12 carrots, young small carrots with tops, peeled and trimmed of their tops
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Preheat oven to 400 degrees Fahrenheit. Toss the carrots in a bowl with the oil, salt and pepper and place on a cookie sheet and cook for 20 minutes, reduce heat to 300 and cook another 10 minutes or until tender.

½ cup hazelnuts
½ cup almonds
¼ cup coriander seeds
1 tablespoon cumin seeds
¼ cup sesame seeds
¼ cup unsweetened shredded coconut
Kosher salt and freshly-ground black pepper

Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and toast until golden. Coarsely chop the nuts.

In a pan over medium heat, toast the coriander and cumin seeds until fragrant, about 2 minutes.

Transfer to a food processor and pulse until chopped, repeat with the coconut then the sesame; add to the food processor along with the chopped nuts and pulse until coarsely ground. Season with salt. Put some of the carrot purée down on a serving dish; top with the carrots, then with the dukka; season with a little sea salt and top with a drizzle of olive oil.