Heirloom carrot salad

Name: Heirloom carrot salad recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 2 bunches baby (Dutch) heirloom carrots, trimmed; 20.00 ml cumin seeds, toasted, lightly crushed; 1/2 tsp ground cumin; 60ml olive oil; 30.00 ml red wine vinegar; 125.00 ml loosely packed flat-leaf parsley leaves, finely chopped; 100g hazelnuts; 50g pine nut; 100g goat’s cheese, crumbled; Baby basil and coriander leaves, to serve

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by delicious. team

delicious. team

Oct 01, 2017

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).

2 bunches baby (Dutch) heirloom carrots, trimmed
1 tbs cumin seeds, toasted, lightly crushed
1/2 tsp ground cumin
1/4 cup (60ml) extra virgin olive oil
1 1/2 tbs red wine vinegar
1/2 cup loosely packed flat-leaf parsley leaves, finely chopped
2/3 cup (100g) skinless hazelnuts, toasted, chopped
1/3 cup (50g) pine nuts, lightly toasted
100g goat’s cheese, crumbled
Baby basil and coriander leaves, to serve

Method

1.

Blanch one-third carrots in boiling water for 2-3 minutes. Drain and refresh in cold water. Cut another one-third carrots into large chunks. Slice remaining carrots into ribbons with a mandoline. Set aside.
2.

To make the dressing, combine cumin seeds, ground cumin, oil, vinegar and parsley in a large bowl. Add carrot and nuts, and toss gently to combine.
3.

Scatter half the goat’s cheese into a large bowl. Add carrot mixture, then top with remaining goat’s cheese. Scatter with baby herbs to serve.