You don’t need any special ingredients to make this colourful salad – you’ll already have most of what you need in the fridge and pantry. The glazed carrots are combined with cranberries and mint for a Christmassy salad served with not one but three creamy dressings – yoghurt, tahini and herb sauce.
Since 2004, OzHarvest has been rescuing the food we waste, donating it to charities and even cooking nourishing meals for underprivileged Australians themselves. Tonight, Ed is lucky to get a tour of one of their warehouses to find out exactly how they’re helping the community. Inspired by his visit, he cooks up a simple, inexpensive and delicious candied carrot salad.
After more show-stopping salads?
Ingredients
Method
Preheat oven to 200°C fanforced (220°C conventional). Line a large oven tray with baking paper. Cut carrots into uneven wedge shapes, then toss with 1/4 cup of the oil and a generous amount of salt and pepper. Bake for 45 minutes.
Mix golden syrup, half of the zest and juice, and cumin seeds, then pour over carrot. Bake for a further 30 minutes, until carrot wedges are glazed. Allow to cool, then toss with onion, chopped cranberries and mint.
Combine mixed herbs, garlic, bread, remaining zest and juice, and remaining oil in a food processor and purée until smooth. Season.
Add a little water and salt to tahini to get a spreadable consistency. Put dollops of yoghurt, herb sauce and tahini on plates and decoratively spread. Top with carrot salad to serve.
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