Carrots develop a lovely nutty flavour when roasted and stand up well to the gutsy flavours in this dressing. The bean combo adds crunch while the feta lends a creamy, salty texture to the salad.
Serves: 4–6
INGREDIENTS
600 grams carrots, peeled and cut into thick batons
2 tablespoons olive oil
1 teaspoon ground cumin
1 cup Israeli couscous
250 gram packet crunchy bean combo
2 spring onions, thinly sliced
small handful mint, roughly chopped
100 grams feta, crumbled
Dressing
1/3 cup olive oil
2 tablespoons red wine vinegar
½ teaspoon smoked paprika
1 teaspoon honey
2 cloves garlic, crushed
pinch chilli flakes
2 tablespoons capers, roughly chopped
4 tablespoons sultanas, roughly chopped
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Carrots: Toss the carrots with the olive oil, cumin, salt and pepper and place on a baking tray. Roast for 20 minutes or until tender and golden. Set aside.
Couscous: Cook the couscous in plenty of boiling salted water for about 10 minutes or until tender. Drain and refresh under cold water then drain again. Toss with a little olive oil and set aside.
Dressing: Whisk the oil, vinegar, paprika, honey, garlic and chilli in a bowl, season then stir in the capers and sultanas.
To serve: Put the couscous, carrots, bean combo, spring onions and mint in a large bowl and toss with the dressing. Add the feta and gently combine then transfer to a serving platter.
Pantry note: Packets of crunchy bean combos are available in the vegetable section at supermarkets.
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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.