Harissa Roast Carrots and Brussel Sprouts Salad
Ingredients
Roast carrots
- About 10 baby carrots peeled
- 1 Tbsp coriander seeds
- 1 Tbsp olive oil
- Salt and pepper
- Harissa paste
Brussel sprouts
- 300g brussel sprouts
- 1 tsp paprika
- 1 Tbs maple syrup
- 1 Tbs avocado or macadamia oil
- 1 Tbs tamari sauce
- Salt and pepper
- Chimichurri
- 1/2 cup coconut bacon (recipe in my stories under “Basics”)
Salad
- 1 cup rocket
- 1 cup corn kernels
- 1/4 cup pine nuts
- 1 Tbs + 1 tsp olive oil
- Juice of one lemon
- Zest of one lemon
- 1 Tbs lemon basil pesto
Preparation
Roast carrots
Toss the carrots in the olive oil, coriander seeds and season.
Heat the oven to 200 C and roast for 30 to 40 minutes until golden.
When still hot transfer to a bowl and toss generously to coat in harissa paste.
Brussel sprouts
Toss to coat the brussel sprouts in the oil, paprika, syrup, tamari and season.
When the carrots have been in the oven for 10 minutes, add the brussel sprouts and continue roast until golden.
When still hot transfer to a bowl and toss generously to coat in the chimichurri.
Now add the coconut bacon.
Salad
Toss the corn in olive oil and season.
Add to the oven when the veg have about 10 minutes to go and roast until golden and starting to crisp. Allow to cool.
Place the rest of the salad ingredients in a bowl.
Toss with the olive oil, lemon juice, lemon zest and pesto and toss to combine well.
