Dhaka, Bangladesh
James Stapley's roasted Sicilian spiced carrot salad with verjus currants

James Stapley's roasted Sicilian spiced carrot salad with verjus currants

Serves 4 as a side dish Verjus currants 1 cup currants 1 cup verjus Sicilian dressing 1 fresh red chilli, de-seeded and chopped ½ tsp cinnamon 1 tsp fennel seeds, ground in a mortar and pestle 1 tsp poppy seeds 1 tsp chopped fresh rosemary 1 tsp chopped garlic grated zest of 2 lemons 2 Tbsp chopped pistachios 50 ml extra virgin olive oil 25 ml white wine vinegar Carrot salad 2 bunches medium-sized carrots, with the tops attached 20ml extra virgin olive oil salt and freshly ground black pepper Method Verjus currants Put the currants in a bowl. Warm the verjus over a low heat then pour it over the currants and allow to soak for a few hours. These can be kept for a few weeks in an airtight container in the fridge. Sicilian dressing Mix all the ingredients together. Carrot salad Preheat oven to 250degC. Remove the green tops from the carrots and set aside. Wash the carrots and pat dry, then put into a roasting tray. Add the olive oil, season with salt and pepper and toss so the carrots get coated in the oil. Roast until just done, so the carrots are still slightly firm. Toss the carrots in the dressing while still warm. If some of the carrots are on the large side, slice them in half. To serve, put the carrots in a serving bowl, scatter over a handful of currants and garnish with the green carrot tops.

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