Every one knows I love a good market. They’re just one of my all time favourite things to do. And my local farmers market – good old Winter Garden always makes me smile. I love this Market. And most weeks when I get chance to pop up I stock up on these beautiful multi coloured carrots. I’ve made a few different things with these stunning little beauties. One of my other recipes being my sticky orange carrots.
Following on from this week’s inspiration with spice blends and flavour combinations, I’m heavily into dusting everything with Dukkah. Have you tried this magical little blend? The blend I’ve been using contains, roasted chickpeas, roasted sunflower seeds, black onion seeds, paprika, fennel seeds, halen monk, sea salt and black pepper. And it’s slowly becoming the love of my life. Honestly. Sprinkle this on anything and it just tastes magic. It’s a middle eastern inspired flavour combination and I’ve found adding it with rose to liven up basic recipes has been a huge hit. And it really is the star of the show in this recipe, but works in so many ways. I’ve been popping it on hummus, flat breads, sweet potato mash, salads and haven’t found anything it didn’t really work with.. You might have guessed by now I’m really a fan. ***tries to stop gushing***.
Anyway back to the recipe.
Love a good warm filling kind of salad. In fact it sometimes feels a little odd calling it a salad.. But this bowl full has a lot flavour, and looks stunning to boot. Hope you enjoy it as much as I do. You all know my love of every thing sweet and spicy, the combination of Rose, Harissa and the final dusting of Dukkah make this a lovely little treat, and they do all of the work for you. This meal is a real doddle to throw together!
Recipe:
1 Bunch of Rainbow Carrots
1 Tbs Olive oil
1 Cup Quinoa
2 Cups Cavelo Nero
1/3 Cup dried Cranberries
Dressing :
1 Tbs Olive oil
1/2 Tsp Harissa (more if you prefer heat)
Salt
1 Tsp Rose Water
1 Tsp Hummus
To serve :
Hummus and Dukkah – optional edible rose petals.
Pop the oven on 400°. Peel and slice the carrot lengthways into quarters. Coat them in olive oil and a good pinch of salt and roast for 25 minutes.
Meanwhile cook the quinoa according to packet instructions. And chop the kale.
To make the dressing, add every thing to a jar and give a really good shake until well incorporated.
Once everything is cooked, toss the quinoa in the dressing, add the cranberries and kale. Plate up with a good serving of hummus and top with the beautifully roasted carrots. Give everything that final adornment of Dukkah and rose petals and you’re ready to go ❤.
thelittlebluegarden.com 