Side

Myrrh-vellous Syrian roast carrots

Name: Myrrh-vellous Syrian roast carrots
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 2/3 cup (165ml) extra virgin olive oil; 1kg carrots, trimmed, halved lengthways; 2 tsp brown sugar; 1/2 tsp ground cardamom; 1/2 cup (75g) shelled pistachios, roasted; 1 tbs nigella seeds; 1 tsp ground coriander; 1 tsp coriander seeds; 1/2 tsp cumin seeds; Finely grated zest and juice of 1 orange; 1/4 tsp orange blossom water; 1 tbs harissa paste; 150g haloumi, crumbled; 1 long red chilli, thinly sliced; Mint leaves and dill sprigs, to serve

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by Matt Preston

delicious. senior editor

Dec 01, 2017

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

2/3 cup (165ml) extra virgin olive oil
1kg carrots, trimmed, halved lengthways
2 tsp brown sugar
1/2 tsp ground cardamom
1/2 cup (75g) shelled pistachios, roasted
1 tbs nigella seeds
1 tsp ground coriander
1 tsp coriander seeds
1/2 tsp cumin seeds
Finely grated zest and juice of 1 orange
1/4 tsp orange blossom water
1 tbs harissa paste
150g haloumi, crumbled
1 long red chilli, thinly sliced
Mint leaves and dill sprigs, to serve

Method

1.

Preheat the oven to 140°C. Grease a baking tray and line with baking paper.
2.

Drizzle 2 tbs oil onto prepared tray, add carrots, cut-side down, and roast for 1 hour or until just tender. Increase oven to 220°C. Combine sugar and cardamom in a bowl. Remove carrots from oven, turn and scatter with sugar mixture. Return to oven to roast for a further 10 minutes or until slightly caramelised.
3.

To make dukkah, using a mortar and pestle, pound pistachios, spices and orange zest until coarsely ground.
4.

To make orange blossom dressing, combine orange juice, orange blossom water, harissa paste and 1/4 cup (60ml) oil in a bowl and set aside.
5.

Heat remaining 1/4 cup (60ml) oil in a frypan over high heat. Add haloumi and cook, stirring frequently, for 4-5 minutes or until golden. Remove with a slotted spoon and set aside on paper towel to cool.
6.

Place carrots on a serving platter, spoon over dressing and sprinkle with some dukkah. Scatter over haloumi, chilli, mint leaves and dill sprigs, and serve with remaining dukkah.