Recipes MOROCCAN ROAST CARROT AND PEARL WHEAT SALAD WITH HUMMUS DRESSING
MOROCCAN ROAST CARROT AND PEARL WHEAT SALAD WITH HUMMUS DRESSING
None of us particularly feel like salad in winter, unless… It’s a warm Moroccan roast carrot and pearl wheat salad. It’s packed with seeds and fresh herbs with a chilli tang and is wonderful as a side or a complete meal for those meatless Mondays.
- WHAT YOU WILL NEED -
- FOR THE SALAD
- ½ cup pomegranate seeds
- 300g punnet baby carrots, peeled
- 1 deseeded mild red chilli, finely sliced
- 2 tspMOROCCAN SPICE
- 1 round of feta cheese
- 1 Tbsp honey
- ¼ cup sunflower seeds
- 1 Tbsp extra virgin olive oil
- FOR THE DRESSING
- generous pinch of salt
- 2 Tbsp plain yoghurt
- ½ cup uncooked pearl wheat (aka stampkoring)
- 3 Tbsp hummus
- 1½ cups water
- 1 Tbsp fresh lemon juice
- very large handful of coriander leaves, chopped
- ¼ tsp finely minced or grated garlic
- handful of flat leaf parsley leaves, chopped
- ½ tsp powdered cumin
- ¼ cup pumpkin seeds
- METHOD -
Preheat oven to 200 ˚C. Line a baking tray with baking paper (it makes washing up so much easier). Toss baby carrots with oil, honey, pinch of salt and Cape Herb & Spice Moroccan seasoning. Tumble onto baking tray and roast until caramelized and soft. This will take 20-30 minutes depending on how small the carrots are.
Place the pearl wheat in a large saucepan with the 1½ cups water and boil with the lid off for 20-25 minutes until just soft. Drain. Taste and add salt as required, then toss the warm pearl wheat with herbs, nuts, feta, pomegranate, chilli and 1 Tbsp of olive oil. Top it with the warm roast carrots and garnish with edible flowers for the pretty. Mix all the dressing ingredients together and serve with the warm salad.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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