Spicy carrots with toasted sesame seeds

Spicy carrots with toasted sesame seeds


Wash, peel and quarter the carrots lengthwise. Marinate them with the olive oil, harissa, rock salt and pepper then vacuum-seal in a vacuum bag. Put the sealed carrots on the perforated tray and cook in the BORA X BO (85°C, special programme “Sous-vide cooking”) for 35 Min.

Lightly toast the sesame seeds in a pan with a little oil. Squeeze the lemon. Mix together the toasted sesame seeds, lemon juice, tahini, wild garlic pesto and olive oil until creamy then season with salt.



For the best flavour, use small to mediumsized carrots and leave some of their green tips to make them look nicer.



  • 500g carrots
  • 100 ml olive oil
  • 1 tbsp harissa
  • 1/2 tsp rock salt
  • ground pepper


  • 2 tbsp sesame seeds
  • 1 lemon
  • 120 g tahini (sesame paste)
  • 40 g wild garlic pesto
  • 50 ml olive oil
  • rock salt


  • Vacuum-sealer
  • vacuum bag

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