Carrot, orange and harissa salad

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

“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.