500g baby carrots, cut into bite-sized chunks
2 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
3 orange capsicums
200g orange cherry tomatoes, halved
½ red onion, thinly sliced
¼ cup sliced almonds, lightly toasted
1 big handful flat-leafed parsley, roughly chopped
½ cup dried goji berries, soaked overnight in cold water, then drained
¼ cup cashew nuts, soaked overnight in cold water, then drained
1 teaspoon finely grated ginger
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
½ teaspoon smoked paprika
½ teaspoon pure maple syrup or raw sugar (optional)

You’ll need to start this recipe the night before to soak the cashews and goji berries. You’ll find goji berries at selected supermarkets and health food stores. Any leftovers are great added to smoothies, muesli or wherever dried fruit such as raisins or cranberries would usually be used.

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1.Bring a large saucepan of salted water to the boil.
2.Add the carrot chunks and cook for 4-6 minutes or until just tender.
3.Drain well and transfer to a large bowl, add the extra virgin olive oil, red wine vinegar and a pinch of salt. Mix well to coat.
4.Meanwhile, heat a grill pan (or barbecue) to a high heat and cook the capsicums for 6-8 minutes, turning to char lightly on all sides.
5.Remove from the grill, slice in half, remove the stems and seeds, then chop the capsicum into bite-sized pieces.
6.Add to the bowl of carrots and mix well.
7.To make the dressing, combine the drained goji berries and cashews with the remaining dressing ingredients in a small food processor or blender and blend until smooth and creamy. Season with fine salt.
8.To serve, add the tomatoes, red onion, almonds and parsley to the bowl of vegetables and mix well.
9.Serve drizzled with the goji dressing.

Recipes, food styling & photography Emma Galloway

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