Ottolenghi-inspired Middle Eastern roasted carrots and tahini yoghurt dressing

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.

Ingredients

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
Pinch	sea salt
Glug	oil

To serve

Handful	fresh rocket
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)
Sprinkle	dukkah
Drizzle	pomegranate molasses

Directions

1. Preheat the oven to 220°C.
2. 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.
3. 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.
4. Leftovers will keep in an airtight container in the fridge for up to 4 days.

Tahini yoghurt

½ cup	plant-based or dairy yoghurt
2 Tbsp	tahini
1 tsp	apple cider vinegar
Pinch	sea salt

• 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.