ROASTED CARROT SALAD WITH TARRAGON, HARISSA AND GOAT’S CURD
Preparation time 15 mins Cooking time 40 mins Serves 6
6 Dutch carrots, peeled, trimmed,
6 purple Dutch carrots, peeled,
trimmed, halved lengthways 2 Tbsp extra virgin olive oil, plus
extra 1 Tbsp
3 tsp fennel seeds Sea-salt flakes and freshly ground
black pepper, to season
2 Tbsp red wine vinegar
1½ Tbsp currants
½ red onion, thinly sliced into rings 2 Tbsp harissa (see recipe on page
126), plus extra to serve (optional) 3–4 sprigs tarragon
120g goat’s curd
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Put all carrots in a large roasting pan. Drizzle over oil and toss. Scatter over fennel seeds, season and toss to coat. Pour 150ml of water around carrots, cover with foil and roast for 20 minutes. Remove foil and roast for a further 20 minutes or until carrots are tender and water has evaporated. STEP 2 Meanwhile, put vinegar and currants in a small saucepan over a high heat. Simmer for 1 minute. Stir in extra oil. Set aside for 5 minutes or until currants plump up. Put onion in a bowl, cover with water and soak for 5 minutes or until just softened. Drain. Set aside. STEP 3 Smear harissa over a serving platter. Top with carrots, onion and tarragon. Scatter with currants. Serve topped with dollops of goat’s curd and extra harissa on the side, if desired.
Preparation time 20 mins Cooking time 35 mins Makes about ¾ cup
2 garlic bulbs, whole
10 long red chillies
2 red capsicums
2 Tbsp extra virgin olive oil 3 tsp ground cumin
3 tsp caraway seeds, toasted 2 tsp sea-salt flakes
2 tsp caster sugar
1 tsp finely chopped preserved
STEP 1 Preheat oven to 170°C fan-forced (190°C conventional). Line an oven tray with baking paper. Put garlic, chillies and capsicums on prepared tray. Drizzle over oil and turn to coat. Bake for 15 minutes. Remove chillies and put into a large bowl. Bake capsicums and garlic for a further 10 minutes or until capsicums are soft. Remove capsicums and add to chillies, then cover bowl with plastic wrap and set aside to cool. Roast garlic for a further 10 minutes or until soft. Set aside to cool.
STEP 2 When cool enough to handle, peel skins from chillies and capsicums. Cut in half and remove seeds. Cut tops off bulbs of garlic and squeeze out soft pulp from each clove.
STEP 3 Put garlic pulp, capsicum and chilli flesh in a blender or food processor. Add remaining ingredients and blend until a smooth paste. Transfer to a bowl, cover with plastic wrap and chill until ready to use.