Roast carrot salad with whipped goat curd and dukkah

By James Ramsden •


Don’t be put off by the unfamiliar sounding ingredients, James’ recipe is simple and delicious. Perfect if you’re looking for a new way to serve carrots.

 

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There is something rather disarming about reading a recipe – or for that matter anything on a menu – in which there are one or more unfamiliar terms. A gloriously appealing soup can be unseated by the smallest pinch of “berbere”, a “trompette de la mort” can deflect the unambitious diner from the most simple chicken dish. The alien can both intimidate and humiliate, and so we stay away.

It’s entirely understandable, and something we probably all do from time to time, though generally there’s no need. Take dukkah. Weird-sounding whatnot with too many Ks in it. Turns out it’s just spices and nuts, toasted and crushed. And goat curd is just strained goat yogurt – a very soft goat cheese, if you like. It goes spectacularly well with the toasted nuts in the dukkah, and the dish as a whole works terrifically. Or I think it does anyway.

You can find goat curd in decent cheese shops, though I tend to just buy a tub of goat yogurt and tip it into a tea towel or muslin with a pinch of salt, then suspend the towel over a bowl to drain out all the whey, leaving you with the lovely soft curds. I added some smoked chilli oil to my version but, assuming you don’t have any of this kicking around, a pinch of chilli flakes and a little crushed garlic work well.

Oh, and last in the weird ingredient category of this dish is zatar – another middle eastern spice mix that you can find in any large supermarket. Omit if you prefer.

So – a very simple dish with just a couple of odd-sounding elements. You can’t go wrong.

Roast carrot salad with whipped goat curd and dukkah

Serves 6

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For the carrots

18-24 firm young carrots

1 tbsp honey

2 tbsp olive oil

1 tbsp zatar

For the dukkah

1 tbsp coriander seeds

2 tsp cumin seeds

1 tbsp blanched hazelnuts

1 tbsp pistachios

2 tsp sesame seeds

For the goat curd

200g goat curd

Pinch chilli flakes

Small clove of garlic, peeled and crushed to a paste

1 tbsp olive oil

For the dressing

Juice of half a lemon

4 tbsp olive oil

To finish

Coriander leaves/coriander cress (young shoots)

Pitta bread

Salt and pepper

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Method

1) Preheat the oven to 220C. Toss the carrots in the honey, olive oil and zatar and season with salt and pepper. Roast for 25 minutes.

2) Meanwhile, toast the coriander, cumin, hazelnuts, pistachios and sesame seeds in a dry frying pan until fragrant, then pound in a pestle and mortar until roughly ground. Use a spice mixer if you prefer. Add a good pinch of sea salt and set aside.

3) Beat the chilli flakes, garlic and olive oil into the goat curd along with a pinch of salt. Keep beating until light. Set aside.

4) Whisk together the lemon juice and olive oil, season with salt and pepper.

5) Warm some pitta bread.

6) Put 3 or 4 carrots on each plate along with a blob of goat curd, a scattering of dukkah, a splash of dressing and a few coriander leaves. Serve with warm pitta bread.

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Inspired? For more delicious carrot recipes visit Great British Chefs collection.

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James Ramsden

James Ramsden is a 27-year-old food writer and broadcaster. He has written about food and cookery for the Guardian, the Times, the FT, delicious., Sainsbury's Magazine, London Evening Standard and many others, and presents the Lad that Lunches on BBC Radio 1. His supper club, the Secret Larder, is one of the most popular in London and was described by one journalist as "harder to get into than the Ivy."

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