One of our favourite cooks, Yotam Ottolenghi, has taught us how to weave our favourite sweet Middle Eastern flavours — such as cinnamon, pomegranate molasses and Medjool dates — into savoury salads like this one. And my gosh, this salad does that so well. This is our go-to for entertaining, served with a slow-cooked lamb shoulder.
|1 bunch||spring carrots or 6 carrots, cut into sticks|
|1||red onion, thinly sliced into wedges|
|400g can||chickpeas, drained, rinsed and patted dry|
|½ tsp||ground cinnamon|
|1 tsp||pomegranate molasses|
|3||medjool dates, pitted and thinly sliced|
|Handful||fresh mint, roughly chopped|
|⅓ cup||walnuts, toasted and roughly chopped|
|¾ cup||tahini yoghurt (recipe below)|
- Preheat the oven to 220°C.
- Place the carrots, red onion, chickpeas, cinnamon, pomegranate molasses and sea salt in a bowl and drizzle with oil. Toss until everything is well coated. Place on a baking tray and roast for 20–25 minutes.
- To layer up the salad, start with a handful of fresh rocket, followed by some of the roasted carrot mixture, dates, mint, walnuts, dollops of Tahini Yoghurt and a sprinkle of dukkah. Repeat the layers 1–2 times. Finish with a drizzle of pomegranate molasses.
- Leftovers will keep in an airtight container in the fridge for up to 4 days.
|½ cup||plant-based or dairy yoghurt|
|1 tsp||apple cider vinegar|
- To make the tahini yoghurt dressing, place all the ingredients in a small bowl. Mix until everything is well combined and has a smooth creamy consistency. If your dressing is too thick, add more water; if it's too runny, add more yoghurt. Store in an airtight container or jar in the fridge for up to 2 weeks.
Edited extract from Salad: 70 delicious recipes for every occasion by the Two Raw Sisters. Published by Allen & Unwin NZ.