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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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.