MOROCCAN CARROT DIP WITH FREEKAH & SEED SALAD

Serves 8

350g carrots, peeled

1 tbsp olive oil, extra for serving

1 small onion, finely chopped

1 clove garlic, crushed

1 tsp harissa (Middle Eastern spice blend)

1 tsp Moroccan seasoning

Pinch ground sea salt

¼ cup Greek yoghurt

50g labneh, drained

Dried chilli flakes, to taste Vegetable crudités and crisp pita wedges (see tip, below right), to serve

Freekah & seed salad

1 cup freekah

½ cup white quinoa

⅓ cup pepita & sunflower

seed mix

2 tbsp toasted sesame seeds,

extra for sprinkling

½ cup chopped coriander 250g punnet Qukes (baby

cucumbers)

¼ cup olive oil

2 tbsp lemon juice

½ tsp ground cumin

2 tsp Dijon mustard

2 tbsp pomegranate molasses

1. Roughly chop carrots, then boil or steam until tender. Drain and rinse under cold water. Heat oil in a medium, non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, until soft but not brown. Add harissa and Moroccan seasoning. Cook, stirring, for 1 minute. Remove and set aside to cool.

2. Place carrots, onion mixture, salt, yoghurt and labneh in a food processor. Process until smooth. Transfer to a bowl. Cover and refrigerate while preparing salad.

3. Meanwhile, to make freekah and seed salad, place freekah in a medium saucepan with 1 litre water. Bring to the boil. Boil for 25 minutes or until tender. Drain and rinse under cold water.

4. Place white quinoa and 1 cup water in a small saucepan. Bring to the boil. Simmer for about 12-15 minutes or until quinoa has absorbed most of the liquid and is tender. Drain and rinse under cold water.

5. Transfer freekah and quinoa to a bowl. Add seed mix, sesame seeds and coriander. Thinly slice 2 Qukes and add to the bowl. Combine oil, lemon juice, cumin, mustard and molasses in a small jug. Add to salad and stir to combine.

6. Cut remaining Qukes into sticks. Spread dip on one side of a long platter or board. Arrange salad on the other side. Sprinkle dip with extra sesame seeds and chilli flakes. Drizzle with olive oil. Serve with Qukes, vegetable crudités and crisp pita wedges.

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