"Quite a rich salad so a small quantity goes along way"
¾ - 1 kg carrots - peeled and sliced into thick slices
2 - 3 tbls olive oil
1 x 400gms tin chickpeas
1 cup cooked black rice
½ tbls fennel seeds
1 tbls ras el hanout spice or similar
½ tbls dried oregano
2 tbls roasted sesame seeds
½ bunch coriander - roughly chopped
½ cup currants
juice of ½ lemon
2 spring onions - sliced
2 tbls tahini
1 tbls soy sauce
1 tbls grated ginger
½ juice of lemon - approximately
dash of warm water - to gain the required consistency
Preheat oven to 170°C
Toss the carrots with the fennel seeds, ras el hanout spice (or similar), oregano and oil. Roast for 40 minutes (approximately).
A dd the drained and rinsed chickpeas to the carrots for the last 10 minutes of cooking time.
When the carrots are cooked, remove to a mixing bowl and add the remaining salad ingredients. Sprinkle with the lemon juice.
Toss and leave to cool.
Mix all ingredients together for the dressing - adjust consistency by adding warm water till desired thickness is achieved. Taste.
When the salad has cooled, give a gentle toss and place in a serving bowl.
Drizzle with the dressing and serve.
Cook the black rice using the same method as for Sticky Rice Black rice is highly nutritious, reasonably glutinous and becoming readily available. It can be purchased in most supermarkets. Other varieties can be substituted if preferred
Quite a rich salad so a small quantity goes along way
As stated in the recipe, I don’t toss the salad with the dressing, choosing instead to drizzle the dressing over the salad when it is in the serving bowl. Serve extra on the side
The salad is best if made a few hours before it is needed
Can be prepared the day before. Only drizzle with the dressing before serving
If the dressing is made the day before, an extra dash of water may be needed to return it to the right consistency.
Adapted from "The Class Collection 2, Notes from Cooking Classes"