Our Website Online Store

Wholefoods House | Organic Food Sydney

Organic & Artisan foods in Sydney

  • Home
  • Online Store
    • Online Store
    • Home Delivery
  • About
    • About Us
    • About Organic Food
    • Our Farmers
    • Community
    • In the Media
    • Testimonials
  • Our Stores
  • Products
  • Recipes
  • News
    • Blog
    • Nutrition & Food Articles
  • Contact
    • Contact Us
    • Employment
    • Privacy Policy

Roast Carrot Salad

December 15, 2010 by Alex McLeavy Leave a Comment

Gluten free, Vegetarian

carrot-salad-2

 

The trick to turning humble carrots into a delicious dish is in the roasting, which gives them a rich, caramelised quality, balanced by plenty of fresh salad leaves and a tart yoghurt drizzle. The sesame seed and spice blend is based on a popular Middle Eastern spice mix called za’atar: vibrant, fragrant and crunchy.

For this recipe we used a mix of heirloom carrots for stunning effect but the everyday orange variety works just as well. This makes a generous side-dish or can be made into more of a meal by adding some protein such as chickpeas or smoked tofu.

 

Ingredients (serves 4 as a side)

1 kg carrots, tops removed and cleaned very well

2 tbsp extra virgin olive oil

3 tbsp sesame seeds, toasted

1 tsp dried thyme

2 tsp coriander seeds, ground

2 tsp cumin seeds, ground

3 cloves purple garlic, minced

1 mild chilli, finely chopped

1/4 cup yoghurt

1 tbsp lemon juice

salt and freshly ground black pepper

1 tbsp red wine vinegar

2 big handfuls of mixed baby salad leaves
    and herbs like mint, coriander and 
    parsley, carefully washed and dried

 

Method

1. Preheat oven 200°C.

2. Cut the large carrots into long, evenly sized batons and leave any small carrots whole: the idea is to cook them at about the same pace. Arrange in a large baking tray but do not crowd: if there are too many carrots on your tray use a second one. Toss with 1.5 tbsp of the olive oil and plenty of salt and pepper then add 2 tbsp of the sesame seeds, thyme, coriander, cumin, 2/3 of the garlic garlic and all the chilli and toss again to evenly coat the carrots.

3. Put carrots in the oven and roast for about 40 minutes, pulling them out to toss midway through that time. The carrots are ready when they start to brown and have a slightly wrinkly appearance. Allow to rest for about 10 minutes at room temperature.

4. While the carrots are roasting make the yoghurt drizzle by combining yoghurt with lemon juice and the remaining olive oil and garlic. Mix until smooth then add salt and pepper to taste.

5. When you are ready to eat place the carrots in a large bowl and add red wine vinegar, some pepper and most of the salad leaves and herbs. Toss to combine, check seasoning and arrange either on a serving platter or individual plates. Drizzle over the yoghurt and garnish with remaining sesame seeds and greens.

 

Filed Under: Recipes, Salads Tagged With: Gluten free, Vegetarian recipes, Wholefoods House-Grown

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Want Membership Discounts?

Sign up now to receive your loyalty card.

Connect with Wholefoods House

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Subscribe to our newsletter

Follow us on Instagram

A post shared by Wholefoods House (@wholefoodshouse) on May 10, 2018 at 2:01pm PDT

Find us on Facebook

Woollahra Store

Address: Gadigal Country
112 Queen Street
Woollahra NSW 2025, Australia
Tel. (02) 9363 9879
Fax. (02) 9363 9815
Email [email protected]
Trading Hours

Rosebery Store

Address: Gadigal Country
14/61 Mentmore Ave
Rosebery NSW 2018, Australia
Tel. (02) 8123 1700
Fax. (02) 8123 1719
Email [email protected]
Trading Hours

Wholefoods House logo

It’s all good. It’s all here.

Copyright © 2022 · Wholefoods House PTY LTD

We acknowledge the Gadigal of the Eora Nation as the traditional custodians of the land on which we operate and we pay our respects to elders past, present and future.