Car­rot, orange and harissa salad

SERVES 6 // PREP TIME 20 MINS // COOK 1 HR

Gourmet Traveller (Australia) - - Colour My World -

“This is an ex­am­ple of a Moroc­can-in­flu­enced Is­raeli dish,” says Char­lie Car­ring­ton. “The home­made harissa is ad­dic­tive and is an easy way to add punchy flavour. This is a real crowd-pleaser – it looks and tastes im­pres­sive.”

12 car­rots 1 tbsp olive oil 2 cups thinly sliced rocket 2 oranges, seg­mented and coarsely chopped 2 blood oranges, seg­mented and coarsely chopped HARISSA DRESS­ING 2 red cap­sicum, quar­tered, seeds re­moved 4 golden shal­lots, halved 1 head of gar­lic, cloves peeled

1 small red chilli, halved 2½ tbsp olive oil

½ tsp ground cumin

¼ tsp ground all­spice

Pinch of cayenne pep­per

1 Pre­heat oven to 200°C. For harissa dress­ing, stir in­gre­di­ents in a saucepan over low heat with ½ tsp salt un­til very ten­der, turn­ing oc­ca­sion­ally (1 hour). Pass through a coarse sieve, us­ing a la­dle to force it through. Al­ter­na­tively, pulse in a food pro­ces­sor un­til smooth.

2 Mean­while, thickly slice

9 of the car­rots, driz­zle with oil, sea­son with salt and roast un­til slightly charred (35-40 min­utes). 3 Trans­fer roasted car­rot to serv­ing plate and juli­enne re­main­ing car­rots. Toss rocket and juli­enne car­rot with about half the dress­ing (take care not to add too much – you don’t want it soggy). Top roasted car­rot with orange and rocket and car­rot mix, and serve with re­main­ing harissa dress­ing.

Wine sug­ges­tion A skin­con­tact wine, such as the

2017 Brave New Wine Sun­shine & Her­cules ries­ling, from the Great South­ern.

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