It’s a great dish for entertaining as all the components can be made ahead and the dish assembled very easily and quickly at the last minute.
Makes 6 lettuce cups
INGREDIENTS
1 bunch baby carrots, washed, tops removed 3tbsp coconut oil
1tbsp harissa
1tbsp pomegranate molasses
salt
2 carrots, peeled, grated 3 tbsp coconut oil
2 tbsp caraway seed
1⁄2 cup tahini
1 small clove garlic, finely chopped juice 1⁄2 lemon
salt
1 small pomegranate
1⁄2 cup roast or activated buckwheat
1⁄2 bunch parsley, washed, roughly chopped
1⁄2 bunch mint, washed, roughly chopped
2 shallots, washed, thinly sliced
2 sticks celery, inner younger pieces preferred, thinly sliced 2tbsp EVOO
2 tsp pomegranate molasses
Juice 1⁄2 lemon
1 head ice burg lettuce 2 tbsp za’atar – optional
METHOD
For the carrots
1 Preheat the oven to 180 degrees Celsius.
2 On a baking tray, toss the carrots with the coconut oil, harissa, molasses and a little salt. Roast for 12 – 15 minutes or until just tender. Cut into 3cm lengths and set aside.
For the carrot tahini
1 In a medium pan over a low heat, sweat the carrots and caraway off in the coconut oil for about 5 – 7 minutes or until soft with no colour. Let this cool then combine this in a bowl with the rest of the ingredients. Season with a little salt and set aside in the fridge.
For the tabouli
1 Cut the pomegranate in half and holding each half over a bowl tap the back of each pomegranate with a wooden spoon to release the seeds.
2 Add this to the rest of the ingredients. Gently mix and taste, adjusting the seasoning as you go. Mix through the carrots and set aside.
For the lettuce cups
1 Cut the base from the ice burg lettuce and sit it in a bowl of water. The water will help remove the leaves without tearing them. Trim up your best leaves to make the lettuce cups.
To assemble
1 Spoon some carrot tahini, into the base of each cup, then top with the salad. If using, sprinkle over the za’atar.
The Carousel thanks Surfaid for this recipe.
Surfing Chefs for Surfaid
Eleven high profile chefs from across the country are combining their shared love of surfing and food to lend support to a charity degustation dinner event, Surfing Chefs for SurfAid, at The Bucket List Bondi on Wednesday 11 March. Each chef will create their own gourmet dish with help from surfing personalities like ex pro Tom Carroll and Bondi Rescue lifeguard Rod “Kerrbox” Kerr. Former ASP world surfing champion Martin “Pottz” Potter will MC the event.
Date: Wednesday 11th March
Time: 6.30-10pm
Tickets: VIP (full table service) $250pp, cocktail $150pp.
To book visit here.
