RECIPE
This hearty salad beckons us outdoors to grill carrots as warmer days approach. Grilled carrots hold a special allure as their natural sweetness is intensified through grilling, particularly in the spring when they’re at peak sweetness and flavor. The carrots, seasoned with a smoky and spicy Middle Eastern spice blend, rest atop a bed of zesty (store-bought) hummus and earthy black chickpeas. A refreshing medley of cherry tomatoes, cucumbers, and cooling mint and parsley provide a delightful contrast to the final drips of spicy harissa. The salad is simple to prepare yet immensely satisfying and beautiful.
For the grilled carrots:
5-6 carrots
2 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 teaspoon ground or finely cracked coriander
1 teaspoon ground cumin or finely crushed cumin seeds
1 cardamon pod, seeds crushed or ¼ teaspoon ground cardamom
1 teaspoon smoked paprika
1 teaspoon Berbere spice (optional)
¼ teaspoon ground ginger
¼ teaspoon red chili flakes
¼ teaspoon smoked alder salt (optional)
1 teaspoon seasonal Herbal-Roots salt or Maldon salt.
3 tablespoons tahini
For the salad:
1 cup chopped (bite-size) cucumbers
1 cup halved cherry tomatoes
½ cup roughly chopped mint leaves
½ cup roughly chopped parsley leaves
Juice of 1 lemon
2-3 tablespoons extra virgin olive oil
½ teaspoon Herbal-Roots seasonal salt or Maldon salt, plus a few tiny pinches
½ cup spicy hummus
1 ½ cup cooked black chickpeas
½ cup good quality feta
1 avocado sliced
Nissa’s Fresh Mint Harissa (optional)
Wash the carrots and peel them if desired. Cut the carrots into quarters lengthwise and then into 3-inch sticks. Place them in a bowl. Drizzle olive oil and lemon juice over them, then add the spices and salt. Mix well. Drizzle tahini over the mixture and mix thoroughly again. Let marinate at room temperature for at least 40 minutes, then grill over medium-high heat, turning often, until tender with slight charred areas.
For the salad:
In a mixing bowl, combine the cucumbers, tomatoes, and herbs. Mix them together with lemon, olive oil, and salt.
Spread hummus evenly over a large flat plate or bowl plate. Arrange chickpeas over the hummus, followed by the cucumber and tomato mixture, ensuring even distribution. Layer the grilled carrots on top of the cucumber mixture and crumble feta over them. Garnish with avocado slices and a few more pinches of herbal salt. Drizzle a little of Nissa’s Fresh Mint Harissa over the top.
Utilize toasted, whole spices for an extra smoky burst of flavor. Grind the toasted spices with a mortar and pestle. The carrots can be roasted in the oven instead of grilling them. Preheat the oven to 400°F and roast for 20-30 minutes until tender and slightly caramelized.
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