The Bucket List’s executive chef Tom Walton’s harissa roasted baby carrots recipe will no doubt be one that you’ll want to add to your existing salad recipe collection.
This salad is the food I love to eat and share. Beautiful vegetables prepared with restraint and integrity. The flavours of this dish are inspired by the Middle East, a cuisine that has influenced and inspired me from a child.
Depending on how many guests, simply adjust quantities to serve this as either a starter, vegetarian main
course or side dish along side perhaps spiced couscous to accompany slow roast lamb shoulder or grilled chicken, marinated with yogurt, ras el hanout and lime.
Starter: Serves 4
Main course: Serves 2
Shared side dish: Serves 6
2 bunch baby carrots, washed and stalks trimmed
2 tablespoon harissa paste, homemade or store brought
4 tablespoon Australian extra virgin olive oil
50 g almonds
1 bulb baby fennel
¼ bunch mint, picked and washed
Juice of ½ an orange
½ cup natural yogurt
Begin the salad by roasting the carrots; preheat the oven to 170°C.
In a roasting tray combine the carrots with the harissa, olive oil and a little salt. (no pepper is needed in this salad as the harissa offers enough heat, spice and fragrance) Roast the carrots for 20 minutes or until they are tender.
While they are roasting, lightly toast the almonds in the oven for 6 minutes; cool and lightly shave with a knife.
Remove the carrots to a plate and reserve the oil to dress the salad later.
Cut the fennel in half length-ways, then finely slice with a knife or mandolin about 2mm thick.
Thinly slice the radishes into rounds.
Place the carrots in a mixing bowl and add the almonds, fennel, radish and mint. Dress with the reserved harissa oil and the orange juice and salt. Gently mix the ingredients being careful not to break the carrots
To serve, spread some yogurt on plates or a shallow bowl. Place the salad over the top, letting it fall and sit naturally.