I love a good carrot salad and this one has spicy harissa, fresh herbs and a gorgeous nutty dukkah over the top.
Serves: 6
INGREDIENTS
2 large bunches baby carrots, peeled or scrubbed and stems trimmed
olive oil
purchased Moroccan seasoning
sea salt
thick plain yoghurt
harissa
1 small red onion, very thinly sliced
purchased dukkah, for serving
coriander, for serving
METHOD
Preheat the oven to 180°C fan bake.
Place the carrots on a large shallow baking tray and toss with oil, then sprinkle generously with Moroccan seasoning and salt.
Roast until just tender when pierced with a skewer. Cool.
To assemble: Spread a good layer of yoghurt on a large platter and swirl through dollops of harissa. Top with the carrots and red onion, then a sprinkling of dukkah and the coriander. Serves 6.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!