Middle Eastern Smashed Carrots w Coriander Pesto
PREP TIME: mins
COOKING TIME: mins
SUNSHINE FOOD! The humble carrot transformed into something utterly delicious! I had a glut of organic carrots and thanks to my weekly organic deliveries from Wild Organics. You can use any roots here, sweet potato and butternut would work well too.
I served these with a quick VEGAN SPELT FLATBREAD which was more crispy flatbread than bendy wrap around flatbread, but no one was complaining. See my insta stories on how to make this.
Serving Suggestion:
Serve with the pickled onions, lime coconut yogurt and some vegan or yogurt flatbreads.
Ingredients:
- 1.2kg carrots & butternut (or just carrots)
- 3/4tspn turmeric
- 5 peeled garlic cloves
- 1tspn coriander seeds
- 1 1/2 tspn cumin seeds
- 1/2 tspn chilli flakes (opt)
- olive oil
- salt & pepper
- 2tbspn maple syrup (opt)
Quick Pickled Onions
1/2 red onion finely chopped
2tbspn lime juice
good pinch of salt
Coriander & Pistachio Pesto
- 20g coriander chopped
- 1/2 cup pistachios (sunflower or pumpkin will work too)
- 2 spring onions finely chpd
- 1 garlic clove minced
- pinch salt & pepper
small squeeze of lime juice
Lime Yogurt
- 1/2 cup coconut yogurt (or greek style)
- lime zest
- 3tbspn lime juice
Method:
- Preheat oven to 200c.
- Start with the quick pickle, add all the ingredients to a small bowl and mix, set aside
- Add the roots, salt, pepper and turmeric to a roasting tray. Fill with 200ml of water and roast for 20min.
- Add the garlic, coriander & cumin seeds and the chilli flakes , toss together and roast for another 20min. The roots should be soft and sticky, if not add a dash of water (IF no water is left and the mixture seems dry) and roast for another 10min. (see 7. for optional step)
- To make the pesto, add all the ingredients to a food processor and roughly pulse to a chunky paste, season and add more olive oil to create a pesto.
- Mix the ingredients of the yogurt together and season to taste.
- Opt step: Crack the oven to 220c and add a few tbspn of Maple syrup to the roasting tray and roast for 5min or until really sticky! Smash roughly with a fork and add to a large plate. To assemble add splashes of yogurt to the carrot, followed my drizzles of coriander and finely the chopped onions.
