Roasted carrot salad with spicy lemon dressing
0
- Makes2 - 4 Servings
Roberto Caruso
From Liana Krissoff's new cookbook, Vegetarian for a New Generation comes flavour-packed recipes that inspire anyone and everyone's cooking (from vegans to carnivores).
Ingredients
225 g thin carrots, trimmed, scrubbed and cut into 1-in. lengths
2 tbsp olive oil
salt
fresh pepper
1 tbsp harissa paste, or 1/2 tablespoon sambal oelek (hot red chili paste)
1 tbsp fresh lemon juice
2 tbsp chopped, fresh flat-leaf parsley
1 tsp chopped fresh mint
Instructions
PREHEAT the oven to 400F (205C). Set a rimmed baking sheet in the oven while it heats.
PUT the carrots in a medium bowl and drizzle with 1 tablespoon of the oil. Sprinkle with a pinch of salt and a grinding of pepper and toss to coat with the oil. Put the carrots on the hot baking sheet in a single layer and roast, shaking the pan once or twice so they cook evenly, until tender and lightly browned in spots, about 20 minutes. Do not wash the bowl.
IN the bowl, whisk together the harissa, lemon juice, 1/2 teaspoon salt, the remaining 1 tablespoon oil, the parsley, and the mint. When the carrots are done, transfer them to the owl with the dressing and toss to coat. Taste the season with more salt and pepper, if needed. Serve warm.
Although her new cookbook is devoted to vegetables, Liana Krissoff understands that while many of us aren’t strict vegetarians, we’re now eating less meat. The book is divided into seasons and offers flavour-packed recipes for whatever is abundant, like Roasted Broccoli with Pomegranate and Tahini and Roasted Carrot Salad with Spicy Lemon Dressing.
Vegetarian for a New Generation, Liana Krissoff, $28.
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