Roast baby carrots with salsa verde and green tahini

Name: Roast baby carrots with salsa verde and green tahini
Yield: 4
Ingredients: 200g farro; 2 bunches baby (Dutch) carrots, washed, trimmed, plus 1 1/2 firmly packed cups washed carrot tops (1/2 cup each reserved for salsa verde and tahini); 20.00 ml harissa paste; 60ml olive oil; 80g almond; 1 fennel, shaved (we used a mandoline); 2 avocados, cut into wedges; 1/2 firmly packed cup mint, leaves picked, plus extra to serve; 1/2 firmly packed cup flat-leaf parsley, leaves picked; 1/2 firmly packed cup reserved carrot tops; 40.00 ml capers in brine, drained, chopped; 2 pickled gherkins, drained, finely chopped; 1 small garlic clove, crushed; 60ml red wine vinegar; 125ml olive oil; 2 tsp ground cumin; 1 tsp dried chilli flakes; 1/2 firmly packed cup each picked mint, parsley and reserved carrot tops; 1 small garlic clove; Juice of 1 1/2 lemons; Pinch dried chilli flakes; 500g Greek yoghurt; 100g tahini

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by Tom Walton

Oct 01, 2018

Make your own nourish bowl with seasonal ingredients.

1 cup (200g) farro
2 bunches baby (Dutch) carrots, washed, trimmed, plus 1 1/2 firmly packed cups washed carrot tops (1/2 cup each reserved for salsa verde and tahini)
1 tbs harissa paste
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
1/2 cup (80g) almonds, roasted, chopped
1 fennel, shaved (we used a mandoline)
2 avocados, cut into wedges

Carrot top salsa verde

1/2 firmly packed cup mint, leaves picked, plus extra to serve
1/2 firmly packed cup flat-leaf parsley, leaves picked
1/2 firmly packed cup reserved carrot tops
2 tbs capers in brine, drained, chopped
2 pickled gherkins, drained, finely chopped
1 small garlic clove, crushed
1/4 cup (60ml) red wine vinegar
1/2 cup (125ml) extra virgin olive oil
2 tsp ground cumin
1 tsp dried chilli flakes

Green tahini

1/2 firmly packed cup each picked mint, parsley and reserved carrot tops
1 small garlic clove
Juice of 1 1/2 lemons
Pinch dried chilli flakes
500g Greek yoghurt
100g tahini

Method

1.

Preheat oven to 200°C. Grease a baking tray and line with baking paper.
2.

Cook farro according to packet instructions. Drain, refresh under cold running water and drain again.
3.

Toss carrots in harissa paste, oil and 1/2 tsp salt flakes on prepared tray. Roast for 15-20 minutes or until tender.
4.

Meanwhile, for salsa verde, finely chop herbs and reserved carrot tops. Place in a bowl with capers, gherkin and garlic. Stir through vinegar, oil, cumin and chilli flakes.
5.

For the green tahini, place all ingredients in a blender and whiz until smooth.
6.

To serve, spoon the green tahini onto serving plates and toss roast carrot with farro, almonds and fennel. Top the tahini with carrot mixture and avocado, and scatter over extra mint and remaining carrot tops. Drizzle with salsa verde and extra oil to serve.