Recipe: Farro and Roasted Carrot Salad with Raisins, Harissa and Chickpeas
This cumin, carrot and grain dish is a nice, hearty, filling and warm dish that’s either great as a side for eight, or as a main salad dish for four.
CUMIN, CIDER AND HONEY DRESSING
10g cumin seeds, toasted, blended and sieved
125g plain vegetable oil
250g apple cider vinegar
HARISSA INFUSED OIL
50g harissa paste
600g cooked Mount Zero Biodynamic Pearled Farro
(see here for cooking tips)
10g parsley, picked, washed
40g chives, finely sliced
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
50g harissa infused oil
Good squeeze of lemon
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.
Recipe and image by Adam Baughan, Mr McCracken Restaurant Essendon | Fine Dining & Wine Bar Melbourne
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