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"Carrot Salad" - white bean puree, roasted baby carrots and butternut  

"Carrot Salad" - white bean puree, roasted baby carrots and butternut  

White bean puree, roasted baby carrots and butternut 

Serves 5

Ingredients     

200 g     Baby carrots, cleaned

300 g     Butternut, cleaned and cut into cubes

250 g     Tender stem broccoli, cleaned

Sea salt

Black pepper, freshly cracked

White Bean Puree

250 g     Haricot beans, soaked overnight in water

To make the white bean puree: Cook the beans in a small pot over medium heat until very tender. Strain the beans and blend until smooth, add sea salt and freshly black pepper to taste, keep aside.      

 

Chermoula      

3 Tblsp  Lemon juice

6 Tblsp  Olive oil blend

2          Garlic cloves, finely chopped

2 tsp     Paprika

0.5 tsp  Ground Cumin

pinch   Cayenne pepper

3 Tblsp  Fresh coriander leaves, finely chopped

3 Tblsp  Fresh flat leaf parsley, finely chopped           

To make the chermoula: Combine all the ingredients in a mixing bowl and mix well, adjust seasoning if needed.

Method:          

Preheat the oven to 180 °C.     

Toss the baby carrots, butternut and tender stem broccoli separately in a bowl with olive oil blend, sea salt and freshly cracked black pepper.   

Evenly spread out the baby carrots, butternut and tender stem broccoli in 3 separate roasting trays.       

Roast until tender, the baby carrots will take longer than the tender stem broccoli so keep a close eye on them.  

To serve: Dollop the white bean puree at the bottom of a serving dish, scatter over the roasted baby carrots, butternut and tender stem broccoli.  Generously spoon over the chermoula and serve.   

Delicious with a glass of 2020 Leopard's Leap Chardonnay Pinot Noir. 

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