Spiced Roast Carrot and Silver Beet Fatteh Salad with Green Yoghurt
Ingredients
- 2 bunches Dutch baby carrots, washed well
- 1 bunch silver beet, leaves torn and stems removed
- 2 tbsp harissa paste
- Olive oil
- 2 pieces Lebanese bread
- 3 tbsp za’atar
- 2 cups Greek yoghurt
- 2 cloves garlic, crushed
- 1 cup picked basil leaves
- Juice of ½ a lemon
- 1 tin chickpeas, rinsed and drained
- Seeds from 1 pomegranate
- 1 cup mint leaves
- 1 tbsp pomegranate molasses
- 2 cups snow pea tendrils or baby spinach
- Lemon juice and olive oil to serve
Method
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Trim the washed carrots, leaving 2cm of the stalk. Reserve 1 cup of washed carrot tops.
3. Toss the carrots in a bowl with the harissa and 1 tbsp olive oil. Season with salt and pepper and arrange on the baking tray.
4. Bake carrots for 20 minutes or until they start to caramelise. Remove and set aside. Reduce the oven heat to 150°C.
5. Heat 1 tbsp olive oil in a large frying pan on medium heat. Add the silver beet leaves in batches and cook until wilted and a little charred. Add 1 tbsp oil to the pan per batch.
6. Roughly chop the silver beet and set aside.
7. Cut the Lebanese bread into large wedges, place onto a baking tray lined with baking paper. Brush with a little olive oil and sprinkle with za’atar. Bake for a few minutes, until crisp and lightly golden.
8. In a blender, place the carrot tops, basil, garlic, lemon juice and ½ of the yoghurt. Pulse the to a smooth puree then fold through the rest of the yoghurt and season with salt and pepper.
9. To serve, spread the carrot top yoghurt over a large serving plate. Arrange snow pea tendrils over the yoghurt. Layer the salad with the silver beet, carrots, Lebanese bread, chickpeas and pomegranate seeds.
10. Dress the salad with the pomegranate molasses a little lemon juice and olive oil. Sprinkle with the mint leaves and a little za’atar.