Ingredients
- 1 bunch Beta Bite carrots, trimmed
- 1/2 tsp ras el hanout (Moroccan spice blend from delis)
- 1/4 tsp sumac
- 1/4 cup (60ml) robust extra virgin olive oil, plus extra to serve
- Micro red radish leaves, to serve
AJO BLANCO
- 75g white bread, crusts removed
- 115g cashews, roughly chopped
- 1 garlic clove, roughly chopped
- 1/4 cup (60ml) sherry vinegar
- 1/2 cup (125ml) mild extra virgin olive oil
Directions
- 1.
For ajo blanco, soak bread in water for 5 minutes to soften, then drain. Transfer to a blender with cashews, garlic, vinegar and mild olive oil.
- 2.
With the motor running on high, gradually add 1/3 cup (80ml) cold water. Whiz for 30 seconds or until smooth. Set aside in a bowl until ready to serve.
- 3.
Preheat the oven to 200°C. Grease and line a baking tray with baking paper.
- 4.
Place the carrots in a bowl with spices and robust olive oil. Season, then toss to coat.
- 5.
Transfer to the baking tray and roast for 40 minutes or until golden and tender.
- 6.
Spread ajo blanco over a serving plate and top with carrots. Scatter with micro radish and drizzle with extra oil to serve.
Recipe courtesy of delicious.com.auServing size 4