Serves 6
Preparation: 10 mins | Cooking: 1-1 1/2 hrs

Ingredients:
4 tbsp Dandaragan olive oil
500g carrots, peeled and sliced
2 onions, finely sliced
1 ½ tbsp Spencers Moroccan rub
½ cup fresh parsley
½ cup fresh coriander
½ cup small black olives
1 tbsp lemon juice
2 tbsp Spencers dukkah

1. Mix olive oil, carrots, onions, Moroccan rub, parsley and coriander in a large bowl until well combined.
2. Place in tagine, cover with lid and cook in a moderate oven (160°C) for 1 – ½ hours.
3. Remove from oven and stir through olives and lemon juice. Top with dukkah and serve with grilled meat, poultry or seafood.