I love a good carrot salad and this one has spicy harissa, fresh herbs and a gorgeous nutty dukkah over the top.
Serves: 6
INGREDIENTS
2 large bunches baby carrots, peeled or scrubbed and stems trimmed
olive oil
purchased Moroccan seasoning
sea salt
thick plain yoghurt
harissa
1 small red onion, very thinly sliced
purchased dukkah, for serving
coriander, for serving
METHOD
Preheat the oven to 180°C fan bake.
Place the carrots on a large shallow baking tray and toss with oil, then sprinkle generously with Moroccan seasoning and salt.
Roast until just tender when pierced with a skewer. Cool.
To assemble: Spread a good layer of yoghurt on a large platter and swirl through dollops of harissa. Top with the carrots and red onion, then a sprinkling of dukkah and the coriander. Serves 6.
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