Recipe: Farro and Roasted Carrot Salad with Raisins, Harissa and Chickpeas

Ingredients

CUMIN, CIDER AND HONEY DRESSING

(makes extra)

10g cumin seeds, toasted, blended and sieved

125g Mount Zero Frantoio Extra Virgin Olive Oil

125g plain vegetable oil

20g Mount Zero Pink Lake Salt

160g honey

250g apple cider vinegar

HARISSA INFUSED OIL

(makes extra)

50g harissa paste

250g Mount Zero Frantoio Extra Virgin Olive Oil

SALAD

100g Mount Zero Cooked Chickpeas

600g cooked Mount Zero Biodynamic Pearled Farro

(see here for cooking tips)

10g parsley, picked, washed

40g chives, finely sliced

200g raisins

100g hazelnuts, toasted, skinned, and crushed

50g pepitas, toasted

50g sunflower kernels, toasted

400g (approx. 4 large) carrots, steamed until just cooked

90g cumin, cider and honey dressing

TO FINISH

(serving suggestion)

200g hummus

50g harissa infused oil

Good squeeze of lemon

Method

For the dressing, place all ingredients into a blender and blend well. Strain and set aside. 

For the harissa infused oil, lightly sweat off the harissa paste in a pan. Add the olive oil and infuse on low heat for 2 minutes. Allow to cool. 

For the salad, take the chickpeas and shallow fry at around 160 degrees until crisp and dry. Season with salt and set aside. 

Take the carrots and cut into rounds, lightly fry, or roast making sure to get a nice golden colour.

Place all ingredients into a large mixing bowl and mix well, making sure everything is well dressed.

Top the salad with generous dollops of hummus, dress with harissa oil, and finally, sprinkle over the fried chickpeas.

Enjoy!

Recipe and image by Adam Baughan, Mr McCracken Restaurant Essendon | Fine Dining & Wine Bar Melbourne