Karengo & carrot salad with ginger-miso dressing

SERVES 4-6 AS A SIDE / PREPARATION 5 MINUTES / COOKING 20-25 MINUTES

This salad contains so many of my favourite ingredients, from the tender roasted carrot chunks, to the ginger and miso. Karengo adds the umami hit here, but kelp granules or any other finely ground dried seaweed would also work.

1kg (approx 8 medium-large) carrots, peeled 2 tablespoons olive oil

1 teaspoon karengo seasoning

(finely ground dried karengo seaweed)

1 spring onion, finely sliced

2 handfuls salad greens (I used microgreens)

¼ cup (35g) toasted unsalted peanuts, roughly chopped 1 tablespoon toasted sesame seeds

GINGER-MISO DRESSING

2 tablespoons rice wine vinegar 1 tablespoon white (shiro) miso paste 2 teaspoons finely grated ginger 1 clove garlic, crushed small pinch of raw sugar 3 tablespoons olive oil

Preheat the oven to 180℃. Roughly cut the carrots into bite-sized pieces, transfer to one large or two smaller oven trays, drizzle over the olive oil, sprinkle with karengo, salt and pepper and then roast, stirring often, for 20-25 minutes or until tender and golden. Remove from the oven and set aside to cool to room temperature.

To make the ginger-miso dressing, combine the rice wine vinegar, miso paste, ginger, garlic and sugar in a bowl and whisk well to combine. Drizzle in the olive oil while whisking to form a lovely thick dressing. Add a pinch of salt if you think it’s needed.

To serve, arrange the roasted carrot on a large platter, scatter with sliced spring onion, salad greens, chopped peanuts and sesame seeds. Drizzle over dressing, then serve.