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Method
Step 1
Preheat oven to 190°C. Combine the carrot, harissa paste, cumin seeds, salt and half the oil in an ovenproof frying pan. Roast, turning halfway, for 30 mins or until carrot is tender. (Alternatively, prepare a camp fire and combine the ingredients in a heavy-based flameproof frying pan. Cover and cook, turning occasionally, over low embers for 30 mins or until the carrot is tender.)
Step 2
Meanwhile, combine the lemon zest, lemon juice, garlic, sesame seeds, sumac or paprika and remaining oil in a jug.
Step 3
Top carrot mixture with chickpeas and mint and drizzle with dressing.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute ground sumac for ground paprika.
Courtney Roulston's carrot, mint and chickpea salad
Serves44, as a side
Cook time30 mins30 minutes
Prep time15 mins15 minutes
as a side
Ingredients
8 carrots, quartered lengthways
1 tbs harissa paste
1 tsp cumin seeds
Pinch of salt
1/4 cup (60ml) extra virgin olive oil
1 lemon, zested, juiced
1 garlic clove, crushed
1 tsp sesame seeds, toasted
1/2 tsp ground sumac
400g can chickpeas, rinsed, drained
3/4 cup mint leaves
Description
Made with delicious spices and a zesty dressing, Courtney’s carrot salad is full of flavour. It’s a great side for roasts or vegetarian mains.
Method
Step 1
Preheat oven to 190°C. Combine the carrot, harissa paste, cumin seeds, salt and half the oil in an ovenproof frying pan. Roast, turning halfway, for 30 mins or until carrot is tender. (Alternatively, prepare a camp fire and combine the ingredients in a heavy-based flameproof frying pan. Cover and cook, turning occasionally, over low embers for 30 mins or until the carrot is tender.)
Step 2
Meanwhile, combine the lemon zest, lemon juice, garlic, sesame seeds, sumac or paprika and remaining oil in a jug.
Step 3
Top carrot mixture with chickpeas and mint and drizzle with dressing.
