Roasted baby carrots with nori dressing

The humble carrot is elevated to star of the show in this colourful side by Darren Robertson and Magdalena Roze.

Beetroot and feta salad recipe

Triple beet salad with ruby grapefruit dressing

Enjoy beetroot three ways in this fresh salad - roasted, pickled and raw.

Perfecting carrots every single time is just three steps away thanks to this recipe

Carrots, hazelnut, manchego.

Perfect as a side dish, the secret to this recipe is using the freshest carrots you can find.

Roasted heirloom carrots, lemon & caraway butter

Shannon Bennett's lemon & caraway butter heirloom carrots are a rustic must for your next dinner party.

Roast baby carrots with salsa verde and green tahini

Make your own nourish bowl with seasonal ingredients.

Beetroot, mint and mozzarella

The colours alone in this recipe are enough to brighten any dinner table. Serve at any occasion for an instant winner.

Honey butter and saffron carrots with feta

Bursting with flavour and intrigue, this is one unforgettable vegetarian recipe.

Spiced crumbed parsnip with herb labneh

Thought parsnip was only good for winter soups? Well think again!

Myrrh-vellous Syrian roast carrots

This carrot recipe proves that side dishes don't have to be boring.

Sesame butter radishes with lemon

Quick, easy and pretty as a picture.

Roast pumpkin, feta and grain salad

Shannon Bennett's roast pumpkin, feta and grain salad is lovely for a cool summer's evening or served alongside a BBQ feast.

Carrots are such a versatile vegetable. They are prepared in three different ways in this salad, giving three different textures and transforming the humble carrot into a very noble dish. This is an edited extract from Hummus & Co: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99).