ROASTED CARROT & CONFIT ONION SALAD
I have a thing for roasted carrots & roasted onion, I do not think I am the only one with this problem. When we cook it as an accompaniment to a roast it is the best. When left for the next day, if you are lucky enough, it is equally as delicious. But it did need an extra element to cut through the olive oil, first we made the dressing with yoghurt, which worked very well.
Then we decided to try using another favourite, hummus, and thinning it out a little. This opened a whole lot of other possibilities, adding mint, zest, sesame, pine nuts, cashew and parsley.
Ingredients
- 500 g Baby Carrots
- 300 g Confit Baby Onions
- 1 Tsp Cumin Seeds
- 3 Bay Leaves
- 4 Garlic Cloves
- Sprig Thyme
- 1 TSP Black Pepper Corns
- 1 Cup Olive Oil + 15 ml for Carrots
- 2 Tbsp Honey
- Salt
- Pepper
- Dressing
- 100 g Hummus
- 2 Tsp Toasted Sesame Seeds
- 2 Tbsp Water
- 2 Tbsp Olive Oil form confit
- 2 Tbsp Lemon juice
- 1 Tbsp Chopped Parsley
- 10 ml Lemon Juice
Instructions
- Combine Carrots with olive oil, honey, salt & pepper
- Roast for 10-15 Minutes at 160°C
- For the onions
- Place Baby Onions in small saucepan covering with olive oil, add pepper corns, Olive oil, Bay leaves, salt, thyme and garlic. Close with foil.
