This is brilliant hot, but the leftovers also make for a great next-day salad for lunch.
Serves: 6
INGREDIENTS
CARROTS
2 bunches baby carrots, scrubbed and tops trimmed
olive oil
sea salt and ground pepper
1 teaspoon cumin seeds
½ teaspoon chilli flakes
1 tablespoon runny honey
COUSCOUS
1½ cups instant couscous
1 tablespoon extra-virgin olive oil
1¾ cups vegetable stock, hot
finely grated zest 1 lemon
1 clove garlic, crushed
1 teaspoon cumin seeds, lightly toasted
1 teaspoon ground cumin
400-gram tin black lentils, drained and rinsed
¼ cup finely chopped parsley
¼ cup purchased dukkah
1/3 cup pine nuts, toasted
2 tablespoons each toasted sunflower seeds and pumpkin seeds
⅔ cup marinated feta, drained
METHOD
Carrots: Preheat the oven to 180°C fan bake.
Place the carrots on a large roasting tray and toss with a little olive oil, salt and pepper, and the cumin seeds and chilli flakes. Spread into a single layer and drizzle with the honey. Roast for 20-30 minutes, or until just tender.
COUSCOUS: Combine the couscous, oil and hot stock in a large bowl. Cover with plastic wrap and leave for 15 minutes, then fluff up with a fork.
Toss through the lemon zest, garlic, cumin seeds, ground cumin, lentils, parsley and half each of the dukkah, pine nuts and toasted seeds. Tip onto a large serving plate and top with the carrots, feta and remaining dukkah, nuts and seeds. Top with a drizzle of olive oil, salt and pepper.
DRINKS MATCH
The Tiki Waiata Waipara Rosé 2021 ($18) makes choosing something to pair with these delicious vege dishes easy. Apple, peach and cherry characters, brisk acidity and a generously dry finish make it an excellent match. tikiwine.com
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.