1 large bunch carrots 2 tbsp honey 1 shoulder roast 1-2 heads broccoli 1/4 cup golden raisins 2 tbsp tahini 2 tsp ground sumac 2 star anise 1+1 small garlic clove 1 tbsp sesame oil 3+1 tbsp olive oil 1 tbsp butter Salt and pepper
Look for bold ingredients at the market.
For the meat, mix 1 tbsp olive oil with 1 minced garlic clove and salt and pepper and brush shoulder roast with the mixture. Roast in oven for 20 min at 220º C, turn oven down to 160º C and slow roast for about 4 hours.
For the dressing, whisk together the tahini, 1 tbsp cold water, 1 1/2 tbsp lemon juice and 1 minced garlic clove and drizzle in 1 tbsp olive oil until runny. Season with salt and pepper.
For the broccoli, heat 2 tbsp olive oil in a pan and separate broccoli into florets. Cook until almost tender. Add the raisins and 1 tbsp water and cook for 2 more minutes. Season with salt and pepper.
For the carrots, quarter carrots lengthwise and fry in 1 tbsp olive oil with star anise at medium heat for about 8 minutes. Add butter and melted honey and toss at low heat for another 2 minutes, then season with salt and pepper.
Serve everything together, with dressing drizzled over broccoli.