The humble carrot turns star attraction in this simple but chic and layered salad.
Cooked ingredients can be prepared beforehand and refrigerated until you’re ready to start assembling. A drizzle of tahini sauce made with pumpkin seed oil takes this carrot salad to the next level.
Eat as a stand-alone meal or if you’re feeling generous share this pièce de résistance amongst family and friends. The contrasting green, orange, white and red colours from the carrots, red oak lettuce and blanched almonds will be a standout at your next dinner party or BBQ.
Small Dutch Carrots are the star attraction in this salad
Ingredients Bunch Heirloom or Dutch Carrots
Red Oak Lettuce
1 Cup Cooked Brown Rice
1 Teaspoon Cumin
1 Teaspoon Paprika
1 Teaspoon Cinnamon
1 Teaspoon Turmeric
2 Tablespoons Sultanas
2 Tablespoons Pepitas
2 Tablespoon Blanched Almonds
Tahini Sauce 2 Tablespoons Unhulled Tahini Paste
2 Tablespoons Pumpkin Seed Oil
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Lemon Juice
1 Tablespoon Natural Greek Yoghurt (optional) Salt and Pepper to Taste
Healthy and clean eating never looked or tasted so good.
Remove the stalks from the Dutch Carrots, wash and pat dry.
Season the carrots with cumin, paprika, cinnamon, turmeric and extra virgin olive oil.
Place the seasoned carrots into a pre-heated 200°C oven and bake for approximately 15-20 minutes. (As the carrots are small they won’t take that long to cook).
Roasted Dutch Carrots are the centre piece of this salad.
Bring a saucepan of water to the boil and add ½ cup of brown rice. Cook the rice for approximately 15-20 minutes, drain, rinse and set aside to cool.
In a small frying pan toast the pepitas and blanched almonds for a couple of minutes, and then set aside to cool.
While carrots are cooking, assemble the salad in layers.
Commence layering with red oak lettuce, followed by brown rice, sultanas, pepitas and almonds. (Reserve a small amount of the almonds and pepitas to use as garnish).
To prepare the Tahini sauce, combine the unhulled tahini paste, extra virgin olive oil and pumpkin seed oil, lemon juice, salt and pepper.
Whisk all the ingredients until smooth (the sauce should still be thick). You may want to vary the thickness of the sauce by not adding as much oil or increase the amount of oil and lemon juice to make a thinner sauce. As an option you may want to add natural Greek yoghurt. Don't be alarmed if the sauce starts to split, it can still be use to season the salad.
Notes I used Pumpkin Seed Oil, which I brought back with me from Slovenia. It has a beautiful luscious dark green colour and is rich and nutty in taste with a depth of flavour far greater than olive oil. If you can’t find pumpkin seed oil simply substitute with olive oil.
Pumpkin Seed Oil adds an extra element to the Tahini Sauce used to accentuate the flavours and textures of this Carrot Salad.