Carrots are centre stage here cooked with honey and the African spice Ras el Hanout. Chewy barley and dates, crunchy hazelnuts, tender beans and the liquorice bite of raw fennel round out this hearty picnic salad.
Serves: 6-8
INGREDIENTS
1 kilogram thick, chunky carrots, cut into 1cm rings
3 tablespoons extra virgin olive oil
2 tablespoons runny honey
2 tablespoons Ras el Hanout or other Middle Eastern spice mix
1¼ cups barley or farro
400 gram tin each pinto and cannellini beans, drained and rinsed
300 grams green beans, blanched (I used flat beans)
1 small fennel bulb, sliced
½ cup roasted hazelnuts, roughly chopped
4 fresh dates, pitted and quartered
DRESSING
¼ cup extra virgin olive oil
3 tablespoons orange juice
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon grain mustard
2 cloves garlic, crushed
1 teaspoon honey
METHOD
Preheat the oven to 200°C fan bake.
Put the carrots on a large baking tray and toss with the olive oil and season well with salt and pepper. Spread into a single layer and roast for 20 minutes. Drizzle over the honey and sprinkle with the Ras el Hanout. Pop back in the oven for 5 minutes or until just tender. Cool.
Cook the barley or farro according to the packet instructions, adding a couple of bay leaves if desired. Rinse in cold water and drain well.
DRESSING: Whisk all the ingredients together in a large bowl and season with salt and pepper.
TO SERVE: Add all the ingredients to the dressing and toss well. Transfer to a serving dish or portable container.
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.