Home
Recipes
salt and pepper

Avocado recipes

The new Cobb-style salad platter with beetroot dressing

Cheese recipes

Roast lemon and baked feta Greek-style salad

15 minutes

Cheese recipes

Brown rice, grilled greens and green pesto bowl

40 minutes

Chicken breast

Crunchy fried chicken with buttermilk Caesar-style dressing

15 minutes

Coconut recipes

Coconut-and-coriander three-potato salad

40 minutes

Asparagus recipes

Niçoise-style salad with blackened trout

15 minutes

Cheese recipes

Roasted tomato sauce with ricotta and pine nuts

10 minutes

Beef recipes

Steak au poivre

15 minutes

Asparagus recipes

Marinated smoked trout with green salad and sour cream-and-chive dressing

Great value

Flavourburst nectarine-and-tomato gazpacho

Anchovy recipes

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

15 minutes

Carrot recipes

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

20 minutes

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus overnight pickling time

Cooking Time 20 minutes

Ingredients

500 g carrots, peeled and cut into chunks
3 - 4 garlic cloves, unpeeled
4 T extra virgin olive oil, plus extra for moistening
1 x 400 g can chickpeas
1⁄4 cup tahini
2 T lemon juice
1⁄4 cup water
1⁄2 t ground cumin
1⁄2 t ground ginger
1⁄4 t ground coriander
1⁄4 t chilli powder
Ground allspice, a good pinch
Sea salt and freshly ground pepper, to taste
Microcoriander, for sprinkling
Flatbreads, for serving

For the Moroccan pickled carrots:

2⁄3 cup white wine vinegar
7 T water
4 T sugar
1⁄2 t salt
1 1⁄2 t white mustard seeds
2 bay leaves
4 cloves
1 T harissa paste
400 g Woolworths rainbow carrots, peeled and shaved into strips

Method

Preheat the oven to 220°C. Moisten the carrots and garlic with olive oil.
Turn onto a baking tray lined with baking paper. Roast for 20 minutes, or until tender and just starting to catch.
Process the carrots, garlic, chickpeas, tahini, lemon juice, water and spices in a food processor. Gradually add the olive oil and process until smooth. If necessary, thin down with a little more water or oil. Season to taste. Turn onto a platter, flatten and sprinkle with the coriander. Add the pickled carrots and serve with warm wedges of flatbreads.
To make the pickled carrots, place the vinegar, water, sugar, salt, mustard seeds, bay leaves and cloves in a small saucepan and bring to the boil. As soon as the mixture boils, turn off the heat and add the harissa paste. Stir well and pour over the carrots while still hot. The liquid should cover the carrots entirely. If you are pouring it into an airtight container, make sure to submerge the carrots in the liquid. Cool and allow to stand overnight.

Cook's note: “I came across the hummus on an excellent blog, Kitchn. And the pickles are from Honey and Co by Sarit Packer and Itamar Srulovich, currently my most-used cookbook. I’ve made other versions where the whole spices are pan-roasted and ground, but this one – slightly adapted from the original – is easier and delicious.” - Phillipa Cheifitz

Discover more dip recipes here.

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

The new Cobb-style salad platter with beetroot dressing

Roast lemon and baked feta Greek-style salad

Brown rice, grilled greens and green pesto bowl

Crunchy fried chicken with buttermilk Caesar-style dressing

Coconut-and-coriander three-potato salad

Niçoise-style salad with blackened trout

Roasted tomato sauce with ricotta and pine nuts

Steak au poivre

Marinated smoked trout with green salad and sour cream-and-chive dressing

Flavourburst nectarine-and-tomato gazpacho

Seared beef carpaccio on lemon-oil and anchovy-dressed pasta with parmesan and greens

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Ingredients

Method