Rasel Hanout-Roasted Carrots on Whipped Ricotta with a Freekeh & Broad Bean Salad

Ginny Grant

Serves

4

Preparation

30 mins

Cook

30 mins

Ingredients

zest and juice of ½ orange
3 medjool dates, pit removed, roughly chopped
1 tablespoon tamarind paste
1 x 250g tub ricotta
450g baby carrots, trimmed, washed (or use large carrots cut into quarters lengthwise)
2 teaspoons runny honey
1 tablespoon olive oil
1 tablespoon ras el hanout
date syrup or pomegranate molasses, to drizzle
freekeh & broad bean salad (see recipe)

VEGAN

Instead of ricotta, soak 150g raw cashews in water for at least 3 hours, drain and proceed with the ricotta recipe, adding enough water to get a creamy mix. Use maple or agave syrup in place of honey.

Two salads for a meal – yes please! If you need some extra protein here, pan-fried chicken or lamb dusted with extra ras el hanout would work well. The rich ricotta is a good pairing for the freekeh with its sharp preserved-lemon dressing. You could use farro perlato instead of freekeh as it cooks in about the same time. This makes more of the ricotta than you will need, but its tangy flavour is great on granola or pancakes.

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Instructions

1.Put the orange juice and zest in a small container, add the dates and soak for 20 minutes.
2.Blitz to a smooth paste in a food processor with the tamarind paste and ricotta.
3.f you want a thinner consistency, add some water to loosen it. Set aside.
4.Heat the oven to 200°C.
5.Toss the carrots with the honey and olive oil until well coated then sprinkle over the ras el hanout and toss again.
6.Put onto a tray lined with baking paper, season with salt and cook for 30-35 minutes or until tender.
7.To serve, spread the ricotta on a platter, top with the carrots, drizzle with date syrup and serve the salad alongside.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Crowe

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