Heritage Carrot Salad

Heritage Carrot Salad

Heritage Carrot Salad

As discussed elsewhere on this site, I have a penchant for purple vegetables and try to find ways to sneak them into my meals all the time.  This is one of those recipes.  This is a sort of deconstructed coldslaw, only with more robust flavours. I must stress though, it does taste scrumptious with ordinary orange carrots.... I just have a fancy for the purple ones.

Heritage Carrot Salad

600 grams whole baby heritage carrots, all colours of the rainbow!
½ green cabbage, finely shredded
½ a fennel bulb, finely shredded
2 cloves of garlic, whole
1 small mignonette lettuce
2 red capsicum, cut into generous strips
2 Spanish onions, finely sliced
½ cup sesame seeds
2 tablespoons honey
1 teaspoon cumin
2 tablespoons balsamic vinegar
2 kaffir lime leaves, very finely shredded
Salt and pepper
2 (regular) limes
Few sprigs of rosemary preferably with flowers
2 tablespoons finely chopped basil, parsley and a few fennel tops
Olive oil

Pre-heat the oven to 200°C

In a large baking tray, arrange the carrots, fennel, onion and capsicum and add the garlic cloves.
Pour over enough olive oil to coat all the vegetables well, then sprinkle over the cumin, salt, half the lime leaves and pepper and drizzle over the honey and half the balsamic vinegar. 

 
Bake in a hot oven until the carrots are just cooked, but still have some bite - about 20 minutes.  Immediately roll the carrots in the sesame seeds.  The fennel and onions will wilt down into a flavoursome base, add a little to the salad, taste, the fennel should not overwhelm the carrots, so check before adding it all.  The capsicums should be sweet and roasted.

On a large serving platter, spread the lettuce and cabbage then pile on the roasted veges.

 
For the dressing:  add the reserved lime leaves, juice and zest of regular limes, balsamic vinegar and herbs to a bowl with a little salt and pepper.  Combine well with enough olive oil to form a dense dressing then drizzle over the salad.

Serve with wedges of lime, grilled chicken or fish.