Seasonal Recipes

Roasted Carrots with Dukkah, Quinoa & Feta Yoghurt Cream


Serves 4

Oven roasted carrots & onions
approx. 8 large carrots
4 onions, shallots or red onions
2 tbsp olive oil
1 tbsp maple syrup
sea salt and black pepper

Preheat the oven to 200°C  Scrub the carrots under water and trim off the top greens. Cut the carrots lengthwise if they are thick (and keep thin carrots whole). Place on a baking tray. Peel off the outer layer of the onion and trim the top off. Cut into large chunks. Place on the baking tray next to the carrots. Stir together oil, maple, salt and pepper and drizzle over the vegetables, toss to cover. Bake in the oven for 15-20 minutes or until tender.

Herby Quinoa
1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked)
1 large handful flat leave parsley
a generous drizzle of olive oil
2 tbsp lemon juice
sea salt & black pepper

Place rinsed quinoa in a saucepan, add water and salt and bring to a boil. Lower the heat immediately and let simmer for about 10-15 minutes, set aside and let cool. Chop parsley and stir through the quinoa together with olive oil, lemon juice, salt and pepper.

Feta & Yogurt Cream
5 oz / 150 g feta cheese
1 cup / 250 ml plain yogurt
sea salt & black pepper

Place feta cheese in a mixing bowl and mash with a fork, add yogurt and combine until creamy. Add salt and pepper to taste, set aside.

Dukkah spice blend
(adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi)

1/2 cup / 70 g hazelnuts
2 tbsp sunflower seeds
3 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
2 tbsp sesame seeds
1 tsp nigella seeds
½ tsp sea salt

Preheat the oven to 160°C / 320°F. Spread the hazelnuts on a baking tray and place in the oven for 15-20 minutes or until cracked and golden.

Meanwhile heat a skillet or frying pan to medium heat. Add sunflower seeds, coriander seeds, fennel seeds and cumin and dry roast for no more than a minutes while stirring. Now add sesame seeds and nigella seeds and keep stirring until the sesame seeds turns light brown, it takes about 30 seconds. Set aside and add salt.

Rub the hazelnuts between the palms of your hands (or a towel) to remove and discard some of the skin. Place all ingredients in a pestle and mortar and coarsely crush the spice blend. Store in an airtight container for up to a month.

Assembling:
Spread the quinoa in a serving dish or on a large platter. Arrange the oven roasted carrots and onions on top. Spoon the feta and yogurt cream into a small bowl and place in the dish. Sprinkle the vegetables with a generous amount of Dukkah. Serve.