El Gastro's Tunisian Roasted Carrot Salad | The Star - Toronto Star

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Ingredients

• 5tbspharissa (hot chili paste)
• 1large clove garlic, chopped
• 3tbspwhite vinegar
• 0.5gcanola oil
• 8large carrots, peeled
• 0.5cupkalamata olives, pitted, quartered
• 1cupcilantro leaves
• 2tspcoriander seeds, toasted
• 2tspcumin seeds, toasted
• 2tspcaraway seeds, toasted
• 5tbspHarissa Dressing, or to taste

• 1

  In mini food processor, combine harissa, garlic and vinegar. Purée. Transfer to bowl. Whisk in oil until combined but not fully emulsified. Season with salt to taste. Use immediately or refrigerate in airtight container up to 2 weeks.

• 2

  Halve carrots crosswise, and then quarter each piece lengthwise to make fat “fingers.”

• 3

  In large mixing bowl, drizzle carrots with oil; toss well. Spread in single layer on baking sheet. Roast in preheated 350F (180C) oven until tender, about 1 hour depending on thickness, tossing every 15 minutes. Cool on baking sheet at least 15 minutes.

• 4

  In large mixing bowl, combine carrots, olives, 3/4 cup (180 mL) cilantro, coriander, cumin and caraway. Add 5 tbsp (75 mL) Harissa Dressing, or more to taste, tossing to coat evenly.

• 5

  To serve, arrange carrots “in a wood stack formation” on large plate. Garnish with remaining 1/4 cup (60 mL) cilantro.

Adapted from Curbside: Modern Street Food From a Vagabond Chef by Adam Hynam-Smith.

August 05, 2020 at 04:57AM
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El Gastro's Tunisian Roasted Carrot Salad | The Star - Toronto Star

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