SARAH WHET­STONE

The Advertiser - SA Weekend - - FOOD - Chef, The River Cafe ROAST CAR­ROT SALAD

You will need

Serves 4 as a side

1 bunch baby car­rots and 1 bunch pur­ple car­rots, scrubbed and trimmed, 50ml olive oil, 1 tbsp cumin seeds, 1 tbsp sesame seeds, 2 tbsp honey, 1 tbsp orange blos­som water, 2 tbsp sherry vine­gar, ¼ cup each of freshly picked flat-leaf pars­ley, dill, mint and co­rian­der, 2 or­anges, peeled and seg­mented, 2 tbsp cur­rants, 50g flaked al­monds, toasted, 50ml ex­tra vir­gin olive oil

HEAT oven to 180C. Place car­rots, cumin seeds and sesame seeds in a roast­ing pan, driz­zle with olive oil, sea­son to taste with salt and pep­per and toss to coat. Roast car­rots 20-25 mins un­til ten­der and start­ing to caramelise. Re­move pan from oven and, while still hot, deglaze pan with sherry vine­gar then driz­zle with honey and orange blos­som water, al­low to cool. Place car­rots, herbs, cur­rants, al­monds and orange seg­ments in a mix­ing bowl, scrap­ing all the juices from the roast­ing pan over the salad. Dress with ex­tra vir­gin olive oil, toss to com­bine and serve.

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