Roasted carrots with cashew ajo blanco dressing

Name: Roasted carrots with cashew ago blanco dressing
Ingredients: 1 bunch baby (Dutch) carrots, trimmed; 1/2 tsp ras el hanout (Moroccan spice blend from delis); 1/4 tsp sumac; 1/4 cup (60ml) robust extra virgin olive oil, plus extra to serve; Micro red radish leaves, to serve; 75g white bread, crusts removed; 115g cashews, roughly chopped; 1 garlic clove, roughly chopped; 1/4 cup (60ml) sherry vinegar; 1/2 cup (125ml) mild extra virgin olive oil

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by Matt Wilkinson

Chef and author

Jun 22, 2016

"This is a recipe adapted from the classic Spanish chilled almond and olive oil soup and is delicious on roasted vegetables. I change the nuts depending on what I have around." – Matt Wilkinson

1 bunch baby (Dutch) carrots, trimmed
1/2 tsp ras el hanout (Moroccan spice blend from delis)
1/4 tsp sumac
1/4 cup (60ml) robust extra virgin olive oil, plus extra to serve
Micro red radish leaves, to serve

Ajo Blanco

75g white bread, crusts removed
115g cashews, roughly chopped
1 garlic clove, roughly chopped
1/4 cup (60ml) sherry vinegar
1/2 cup (125ml) mild extra virgin olive oil

Method

1.

For ajo blanco, soak bread in water for 5 minutes to soften, then drain. Transfer to a blender with cashews, garlic, vinegar and mild olive oil.
2.

With the motor running on high, gradually add 1/3 cup (80ml) cold water. Whiz for 30 seconds or until smooth. Set aside in a bowl until ready to serve.
3.

Preheat the oven to 200°C. Grease and line a baking tray with baking paper.
4.

Place the carrots in a bowl with spices and robust olive oil. Season, then toss to coat.
5.

Transfer to the baking tray and roast for 40 minutes or until golden and tender.
6.

Spread ajo blanco over a serving plate and top with carrots. Scatter with micro radish and drizzle with extra oil to serve.