farro & roasted carrot salad with raisins, harissa & chickpeas
Adam Baughan, Mr McCracken
4
This cumin, carrot and grain dish is a nice, hearty, filling and warm dish that’s either great as a side for eight, or as a main salad dish for four.
Ingredients
Cumin, Cider and Honey Dressing (makes extra)
- 2 tbsp cumin seeds
- ½ cup Mount Zero Frantoio Extra Virgin Olive Oil
- ½ cup plain vegetable oil
- 1 tbsp Mount Zero Pink Lake Salt
- ½ cup good quality bush honey
- 1 cup Mount Zero Apple Cider Vinegar
- Mount Zero Pink Lake Salt, to taste
Harissa Infused Oil (makes extra)
- 2 tbsp harissa paste
- 1 cup Mount Zero Frantoio Extra Virgin Olive Oil
Salad
- 100g Mount Zero Australian Chickpeas, cooked according to packet instructions
- 600g Mount Zero Biodynamic Pearled Farro, cooked according to packet instructions
- Small bunch parsley, chopped
- Small bunch chives, finely sliced
- 1 cup dried raisins
- ¾ cup hazelnuts, toasted, skinned, and crushed
- ½ cup pepitas
- ½ sunflower kernels (removed from outer seed)
- 4 large carrots, cut into 1cm rounds
- Cumin, cider and honey dressing, to taste
To Finish
- 200g hummus (about ¾ cup)
- ¼ cup harissa infused oil
- Good squeeze of lemon
Directions
Cumin, Cider & Honey Dressing
- Toast cumin seeds in a pan over low heat for a few minutes until aromatic and slightly darkened in colour. Blitz in a spice grinder or grind in a mortar and pestle until a fine powder. Put aside.
- Place all ingredients into a blender and blend well. Strain and set aside until needed.
Harissa Infused Oil
- Lightly sweat off the harissa paste in a pan.
- Add the olive oil and infuse on a low heat for 2 minutes.
- Store in a container and allow to cool.
Salad
- Take the chickpeas and shallow fry at around 160 degrees until crisp and dry. Season with salt and set aside.
- Toast hazelnuts in a pan over low heat for a few minutes, then lightly crush with a mortar and pestle or pulse in a food processor.
- Toast pepitas and sunflower kernels in a separate pan, then put aside to cool down.
- Coat carrots in olive oil and season with pink lake salt, then roast them at 180 degrees Celsius, making sure to get a nice golden colour. Make sure they still have a bit of bite.
- Place all salad ingredients into a large mixing bowl and mix well making sure everything is well dressed.
- Top the salad with generous dollops of hummus, dress with harissa oil, and finally, sprinkle over the fried chickpeas.
