HOW TO SURVIVE A GLUT OF… CARROTS
Bake Jordan Rondel’s wholesome CARROT NUTMEG PECAN COOKIES. Makes about 26.
INGREDIENTS • 100g plain flour • 100g rolled oats • 40g ground almonds • 1 teaspoon ground nutmeg • 1 teaspoon baking powder • ½ teaspoon sea salt • cup chopped pecans • 1 cup grated carrot • ½ cup honey or real maple syrup • ½ cup butter, melted
METHOD Preheat oven to 180oc fan bake. Line 2 baking trays with baking paper. In a large bowl, combine flour, oats, ground almonds, nutmeg, baking powder and salt. Add pecans and carrot and mix well. Gradually add honey/maple syrup and melted butter and mix until a sticky dough is formed. Drop tablespoons of mixture onto baking sheets and flatten with your fingers. They won't spread much so 2cm between each cookie is fine. Bake for 10-12 minutes or until the cookies are golden on top and bottom. Allow to cool and firm on the baking tray for 10 minutes before transferring to a rack. Store in a cool, dry place in an airtight container or cookie jar for up to a week.
Ginny Grant’s MOROCCAN-STYLE COOKED CARROT SALAD can be made a day ahead – but don’t add the mint until just before serving, or it will discolour. Serves 6-8 as part of a meal.
INGREDIENTS • 1kg carrots, scrubbed or peeled and cut into large chunks • 2 cloves garlic, thinly sliced • 1 teaspoon sea salt • 3 tablespoons white wine vinegar • 2 teaspoons honey • 2 tablespoons extra virgin olive oil • 1 tablespoon harissa paste (add more or less depending on how spicy you like it) • ½ cup mint leaves, shredded
METHOD Put the carrots, garlic, salt and 1 cup water in a wide saucepan, cover with a lid and cook at a gentle simmer for 15 minutes or until tender, topping up the water if necessary. Most of the liquid should have evaporated (if not, pour it off, leaving only a couple of tablespoonfuls of water in the saucepan). Remove from the heat and add the vinegar, honey, oil and harissa. Stir well and leave to marinate for at least an hour before adding the mint leaves to serve.
Or try Bernadette Hogg’s CARROT, QUINOA AND HALOUMI SALAD. Serves 4-6.
INGREDIENTS • 250g baby carrots, scrubbed or lightly peeled • 2 medium red onions, cut into thin wedges • 1 tablespoon olive oil • 1 tablespoon liquid honey • 1 teaspoon fennel seeds • flaky sea salt
QUINOA INGREDIENTS • 1 cup quinoa • 1 teaspoon olive oil • 2 cups vegetable stock • 400g can chickpeas, rinsed and drained • 200g curly kale, stems removed, roughly torn • 1 tablespoon olive oil • 200g haloumi • handful of mint leaves, roughly torn
DRESSING INGREDIENTS • 1 orange, juiced • 3 tablespoons olive oil • 2 teaspoons red wine vinegar • 2 teaspoons brown sugar • ¼ teaspoon chilli flakes
METHOD Heat oven to 200°C. Line an oven dish with baking paper. Add carrots and onions, toss with oil, honey and fennel seeds, and sprinkle with salt. Bake 20-30 minutes until carrots are just tender.
Quinoa: Rinse quinoa under hot running water and drain well. Heat 1 teaspoon olive oil in a saucepan over medium heat. Add quinoa and sauté for a minute. Add stock, cover and bring to the boil. Reduce to a simmer and cook until liquid has been absorbed, about 15 minutes. Remove from heat and leave to cool. When carrots are cooked, turn oven to 160°C. Spread quinoa on a baking tray and place in the oven for 5-10 minutes to dry out. Mix quinoa with chickpeas. Toss kale with 1 tablespoon olive oil, spread on a baking tray and sprinkle lightly with flaky sea salt. Bake 10-15 minutes until crisp, tossing kale once or twice during cooking. Cut haloumi into ½cm-thick slices and fry in a non-stick or lightly oiled pan on both sides until golden. Dressing: Combine all the dressing ingredients and season with salt and freshly ground black pepper. Assemble salad by placing quinoa mixture on a platter and topping with mint leaves, carrots and onions. Drizzle with dressing and finish with the crispy kale and fried haloumi.