Grilled Carrots & Fennel on Toast with Tahini Mayo
First new recipe on my blog you guys! And guess what, while making a tahini vinaigrette for this recipe I came across a tahini mayonnaise instead. Very easy to make and very yum, incidentally.
So ok, I know I do quite a few open faced sandwiches but tbh, they are so easy to make and you can virtually put any topping you like on them. Plus, you can eat them with your hands and let's (open-)face it, there is nothing better than eating with your hands ;)
So here goes, recipe for you all, with love <3
For 2 people you will need:
- 3 carrots, peeled and halved sideways. Each half quartered lengthwise so you have carrot sticks.
- 1 fennel, halved from top to bottom and each half sliced
- 2 red onions (or one big one), halved and sliced (not too thinly)
- a tsp of cumin
- olive oil
- 2 tbsp of tahini
- 1/2 lemon, juiced
- mint for garnish, coriander would also go very well
- Thick, toasted slices of your favourite bread
Firstly, preheat the oven: 180°C. Prep all your veggies as they are described in the ingredient listing, cover with a good glug of olive oil, some salt, cumin powder and toss everything well with your hands. Spread the vegetables on a large oven dish, make sure they are not heaped on top of each other. Leave to cook for about 45 mins.
In the meantime, make the mayo. Simply combine all the ingredients: tahini, lemon juice, about 2-3tbsp of olive oil, a pinch of salt and pepper. I combined them in a cold, metallic bowl. Once I started mixing everything together with a spoon, the mix started thickening after a few minutes and became mayo-like consistency.
When the veggies have run their 45min course, turn on your oven's grill and grill the veggies for a couple of minutes. At the same time, toast your bread and add a layer of tahini mayo on each, cover with the veggies en garnish with some finely chopped mint for extra freshness.
That's it! Summer-time sandwich, everyone! I hope you enjoy :)