Ingredients
500g medium sized carrots, trimmed and cut in half lengthways
1/2 jar Beerenberg Moroccan Lamb Slow Cooker Sauce
1/2 tsp ground cumin
1/2 tsp smoked paprika
2 tsp orange zest
1/4 cup pomegranate arils
2 tbsp chopped smoked almonds
fresh mint leaves for serving
Directions
In a medium bowl mix Beerenberg Moroccan Lamb Slow Cooker Sauce with ground cumin and smoked paprika, toss through prepared carrots.
Line the air-fryer basket with a paper case.
Place the carrots in a single layer in the air fryer basket.
Set air fryer temperature at 180°C, timer for 13 minutes. Check that carrots are tender and golden.
Serve hot carrots sprinkled with orange zest, pomegranate seeds, almonds and mint.
