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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.