Roasted Carrot Salad
Roasted Carrot Salad
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Roasted Carrots
- 1 kg carrots washed & halved
- 2 tbsp extra virgin olive oil
- 2 tbsp fennel seeds
- 1 tbsp honey
- sea salt & cracked black pepper
Almond Harissa Crunch
- 1 cup almonds roughly chopped (honey roasted are even better)
- 1 tbsp butter
- 1 tbsp harissa paste
Creamy Dill Base
- 1 cup greek yoghurt
- 1 lemon zest
- 0.5 lemon juiced
- 2 tbsp fresh dill finely chopped
- pinch salt
To Serve
- 2 spring onions thinly sliced
- Extra fresh dill
- Fresh mint leaves
Instructions
- Preheat your oven to 200°C. Add carrots to a baking tray and drizzle with olive oil, fennel seeds, honey, salt and pepper. Toss to coat. Roast for 30-40 minutes or until caramelised and tender.1 kg carrots, 2 tbsp extra virgin olive oil, 2 tbsp fennel seeds, 1 tbsp honey, sea salt & cracked black pepper
- Make the almond harissa crunch: Heat a frypan over medium heat. Add almonds and butter, toasting until golden. Stir through harissa paste and cook for 2 minutes until fragrant. Set aside to cool slightly.1 cup almonds, 1 tbsp butter, 1 tbsp harissa paste
- Prepare the creamy base: In a bowl, combine Greek yoghurt, lemon zest, lemon juice, dill and a pinch of salt. Mix until smooth.1 cup greek yoghurt, 1 lemon, 0.5 lemon, 2 tbsp fresh dill, pinch salt
- Assemble: Spread the creamy base on the bottom of a serving plate. Layer over the roasted carrots, then sprinkle the almond harissa crunch on top. Finish with fresh spring onion, dill and mint.2 spring onions, Extra fresh dill, Fresh mint leaves
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