Crushed carrots with feta, black barley and preserved lemon

Name: Crushed carrots with feta, black barley and preserved lemon recipe
Yield: 4
Ingredients: 250.00 ml cooked black barley; 60g thinly sliced preserved lemon skin; Handful chopped mint; Handful chopped coriander leaves; Juice of 1 lemon; 60ml olive oil; Salt flakes and freshly ground black pepper; 100g crumbled marinated feta; 20.00 ml za’atar; Drizzle of pomegranate molasses; 1kg washed carrots; 40.00 ml fire-roasted chilli salsa or harissa; 20.00 ml ras el hanout; 80ml olive oil; Salt, to taste; 6 long red chillies; 1 onion, peeled and cut into six wedges; 2 red capsicums, deseeded, quartered; 3 garlic cloves, roughly chopped; 1 tsp dried oregano; 20.00 ml sweet smoked paprika; 250ml olive oil; 100ml red wine vinegar

Rate now

P86 A BAG OF GNARLY CARROTS - Crushed carrots with feta, black barley and preserved lemon

Jump to recipe

by Tom Walton

Sep 26, 2022

"I love turning a humble bag of carrots into the most delicious, gnarly delights."

1 cup cooked black barley
60g thinly sliced preserved lemon skin
Handful chopped mint
Handful chopped coriander leaves
Juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil
Salt flakes and freshly ground black pepper
100g crumbled marinated feta
1 tbs za’atar
Drizzle of pomegranate molasses

Spicy roast carrots

1kg washed carrots
2 tbs fire-roasted chilli salsa or harissa
1 tbs ras el hanout
1/3 cup (80ml) olive oil
Salt, to taste

Fire-roasted chilli salsa (makes 550ml)

6 long red chillies
1 onion, peeled and cut into six wedges
2 red capsicums, deseeded, quartered
3 garlic cloves, roughly chopped
1 tsp dried oregano
1 tbs sweet smoked paprika
1 cup (250ml) extra virgin olive oil
100ml red wine vinegar

Method

1.

For the fire roasted chilli salsa, preheat a barbecue or chargrill pan to high. Grill the chillies and onion for 5 minutes or until they’re a little charred but not too far gone, then transfer to a bowl to cool. Grill the capsicum, skin-side down, until deeply charred. Transfer to a separate bowl and cover with a plate so they continue to steam. Once they have cooled, peel and discard the burnt skin. Roughly chop the chillies, onion and capsicum and place in a saucepan over medium heat. Add the garlic, 1 tsp salt flakes, oregano, paprika, olive oil and vinegar, reduce heat to a simmer and cook for 5 minutes, stirring often. Allow to cool, then use a blender or food processor to blend into a purée. Transfer to an airtight container or jar and store in the fridge for up to 1 month.
2.

For the spicy roast carrots, preheat oven to 200°C. Line a baking tray with baking paper. Toss 1kg washed carrots with 2 tbs fire-roasted chilli salsa or harissa, 1 tbs ras el hanout (Moroccan spice mix), 1/3 cup (80ml) olive oil and a little salt, then place on prepared tray. Cover with baking paper and foil and roast for 50 minutes or until soft.
3.

Roughly mash the spicy roast carrots with a fork and place in a bowl with any remaining oil from the roasting tray plus 1 cup cooked black barley (from specialty grocers), 60g thinly sliced preserved lemon skin, a handful each of chopped mint and coriander leaves, the juice of 1 lemon and 1/4 cup (60ml) extra virgin oil olive oil. Season with salt flakes and freshly ground black pepper and gently toss to combine. Top with 100g crumbled marinated feta and 1 tbs za’atar, and a drizzle of pomegranate molasses.