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Warm salad of carrots, coriander and chilli salt

Name: Warm salad of carrots, coriander and chilli salt
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 110ml olive oil; 4 large carrots, quartered lengthways; Juice of 2 oranges; 3 cardamom pods, lightly crushed; 3 star anise; 2 garlic cloves, roughly chopped; 1/2 tsp ground cumin; 1 tsp caster sugar; Juice of 1/2 lemon; 1 bunch coriander, roughly chopped,; 2 tbs whole coriander leaves reserved; 1 avocado, roughly chopped; 1 long green chilli, seeds removed, chopped; 3 tsp salt flakes; 1 tsp dried chilli flakes

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Warm salad of carrots, coriander and chilli salt

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by Matt Wilkinson

Chef and author

Oct 02, 2015

"I love carrots! The combination of frying and baking brings out the best flavour of root vegetables. Give your carrots a good sniff before buying – if they smell sweet and earthy, they’re good to go." - Matt Wilkinson

110ml olive oil
4 large carrots, quartered lengthways
Juice of 2 oranges
3 cardamom pods, lightly crushed
3 star anise
2 garlic cloves, roughly chopped
1/2 tsp ground cumin
1 tsp caster sugar
Juice of 1/2 lemon
1 bunch coriander, roughly chopped,
2 tbs whole coriander leaves reserved
1 avocado, roughly chopped
1 long green chilli, seeds removed, chopped

Chilli salt

3 tsp salt flakes
1 tsp dried chilli flakes

Method

1.

Preheat oven to 180°C. Heat 1/4 cup (60ml) oil in a large frypan over high heat. In batches, cook the carrots, cut-side down, for 3 minutes each side or until golden. Transfer to a roasting dish, pour over the orange juice, then add cardamom and star anise. Roast for 15 minutes or until tender and caramelised. Cool slightly.
2.

Meanwhile, whiz garlic, cumin, sugar, lemon juice, chopped coriander, avocado, chilli and 1 tsp salt in a food processor to a puree. Stir through remaining 50ml oil.
3.

For chilli salt, using a mortar and pestle, grind salt and chilli to a rough powder.
4.

Spread the puree over a serving plate and top with warm carrots, chilli salt and extra coriander leaves to serve.