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Thanks to Tom Walton for this recipe. This is a great way to turn the humble carrot into a glamourous meal. Using a range of middle-eastern flavours, such as za'atar and pomegranate molasses, this dish is a great side dish at a bring and share, or can be a vegetarian main event. Eat with fresh pita breads, a lighter salad, or whatever else you fancy pairing it with.
Ingredients:
For the chilli salsa:
· 6 long red chillies
· 1 onion, peeled and cut into wedges
· 2 red capsicums
· 3 chopped garlic cloves
· 1 tsp dried oregano
· 1 tbs smoked paprika
· A cup extra virgin olive oil
· 100ml red wine vinegar
For the main event:
· 1 cup cooked black barley (or quinoa)
· 60g thinly sliced preserved lemon skin
· Handful chopped mint
· Handful chopped coriander
· Juice of 1 lemon
· Plenty of extra virgin olive oil
· Salt flakes and fresh black pepper
· 100g crumbled feta
· 1 tbs za’atar
· Drizzle of pomegranate molasses
For the roasted carrots:
· 1kg washed carrots
· 2tbs harissa
· 1tbs ras el hanout
Method:
- For the fire roasted chilli salsa, preheat a barbecue or chargrill pan to high. Grill the chillies and onion for 5 minutes or until they’re a little charred but not too far gone, then transfer to a bowl to cool. Grill the capsicum, skin-side down, until deeply charred. Transfer to a separate bowl and cover with a plate so they continue to steam. Once they have cooled, peel and discard the burnt skin. Roughly chop the chillies, onion and capsicum and place in a saucepan over medium heat. Add the garlic, 1 tsp salt flakes, oregano, paprika, olive oil and vinegar, reduce heat to a simmer and cook for 5 minutes, stirring often. Allow to cool, then use a blender or food processor to blend into a purée. Transfer to an airtight container or jar and store in the fridge for up to 1 month.
- Toss carrots with harissa, ras el hanout, some olive oil and salt. Roast at 200oc until soft.
- Roughly mash spicy roast carrots with a fork and place in a bowl with any remaining oil, plus the cooked black barley. Add lemon skin, herbs, lemon juice and 60ml of olive oil. Season with salt and pepper, tossing gently to combine.
- Top with feta, za’atar and a drizzle of pomegranate molasses.
