Spicy carrots with maple, pepitas, yoghurt and mint

Name: Spicy carrots with maple, pepitas, yoghurt and mint recipe
Yield: 4
Ingredients: 40.00 ml maple syrup; Finely grated zest of 1 lemon; Handful mint leaves; Handful of dill sprigs; 260g Greek-style yoghurt; Garlicky whipped tahini; 20.00 ml of za’atar; 20.00 ml of pepitas; Drizzle of pomegranate molasses, to serve; Squeeze of lemon juice; 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; 140g tahini; Juice of 1 lemon; 2 cloves garlic, finely crushed

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P86 A BAG OF GNARLY CARROTS - SPPICY CARROTS WITH MAPLE, PEPITAS, yoghurt and mint

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by Tom Walton

Sep 26, 2022

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

2 tbs maple syrup
Finely grated zest of 1 lemon
Handful mint leaves
Handful of dill sprigs
260g Greek-style yoghurt
Garlicky whipped tahini
1 tbs of za’atar
1 tbs of pepitas
Drizzle of pomegranate molasses, to serve
Squeeze of lemon juice

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

Garlicky whipped tahini (makes 1 1/3 cups (350g))

1/2 cup (140g) hulled tahini
Juice of 1 lemon
2 cloves garlic, finely crushed

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.

For the garlicky whipped tahini, place all the ingredients in a blender with 2/3 cup (165ml) water. Season with salt flakes and freshly ground black pepper and blend into a smooth paste. Adjust the water and lemon juice until you have a silky consistency. Alternatively, combine ingredients in a bowl with a whisk or fork, whisking in the water slowly until smooth and combined. Transfer to an airtight container or jar and store in the fridge for up to 1 week.
4.

While the spicy roast carrots are still on the tray, drizzle them with 2 tbs maple syrup and sprinkle with the finely grated zest of 1 lemon and a handful each of mint leaves and dill sprigs. Toss to combine. Spoon 260g Greek-style yoghurt or garlicky whipped tahini (recipe right) onto a serving plate, pile the maple carrots on top and finish with 1 tbs each of za’atar and pepitas, a drizzle of pomegranate molasses and a squeeze of lemon juice.