Name: Carrot, orange and harissa salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 12 carrots; 1 tbsp olive oil; 2 cups thinly sliced rocket; 2 oranges, segmented and coarsely chopped; 2 blood oranges, segmented and coarsely chopped; Harissa dressing; 2 red capsicum, quartered, seeds removed; 4 golden shallots, halved; 1 head of garlic, cloves peeled; 1 small red chilli, halved; 2½ tbsp olive oil; ½ tsp ground cumin; ½ tsp ground allspice; Pinch of cayenne pepper

Carrot, orange and harissa salad

It tastes as good as it looks.

Serves 6

Prep

20M

Cook

Total

1H 20M

“This is an example of a Moroccan-influenced Israeli dish,” says Charlie Carrington of Colours Kitchen. “The homemade harissa is addictive and is an easy way to add punchy flavour. This is a real crowd-pleaser – it looks and tastes impressive.”

Ingredients

12 carrots

1 tbsp olive oil

2 cups thinly sliced rocket

2 oranges, segmented and coarsely chopped

2 blood oranges, segmented and coarsely chopped

Harissa dressing

2 red capsicum, quartered, seeds removed

4 golden shallots, halved

1 head of garlic, cloves peeled

1 small red chilli, halved

2½ tbsp olive oil

½ tsp ground cumin

½ tsp ground allspice

Pinch of cayenne pepper

Method

1.Preheat oven to 200°C. For harissa dressing, stir ingredients in a saucepan over low heat with ½ tsp salt until very tender, turning occasionally (1 hour). Pass through a coarse sieve, using a ladle to force it through. Alternatively, pulse in a food processor until smooth.

2.Meanwhile, thickly slice 9 of the carrots, drizzle with oil, season with salt and roast until slightly charred (35-40 minutes).

3.Transfer roasted carrot to serving plate and julienne remaining carrots. Toss rocket and julienne carrot with about half the dressing (take care not to add too much – you don’t want it soggy). Top roasted carrot with orange and rocket and carrot mix, and serve with remaining harissa dressing.

Drink suggestion: A skin-contact wine, such as the 2017 Brave New Wine Sunshine & Hercules riesling, from the Great Southern. Drink suggestion by Charlie Carrington & Anna Riou-lebret.
Notes