Roast Carrot, Shaved Fennel, Giant Cous Cous, Chermoula and Feta Salad

Finally this week, a recipe to pay homage to all those lovely bunched carrots I’ve been getting in my box for the last few weeks and there is no better way of cooking them than giving them a good scrub, tossing in olive oil and roasting them until just beginning to caramelise in the oven. They are lovely served in a salad and I find the combination with cumin seeds and feta particularly good.

The mix of giant cous cous (Mograbiah) and Chermoula is one that I came across years ago. Chermoula is a fish marinade from Morocco and although the recipe below is far more than you will need for this salad, it is easily used up as a marinade or a dressing.

I then added the shaved fennel to add texture to the salad but you could use Rocket of another sturdy salad leaf instead. I finally added some crumbled feta and the fronds from the fennel chopped scattered on top and I have to say it looked and tasted pretty good.

Roast Carrot, Shaved Fennel, Giant Cous Cous, Chermoula and Feta Salad 1

Roast Carrot, Shaved Fennel, Giant Cous Cous, Chermoula and Feta Salad

Serves 2

1 bunch of carrots

Cumin seeds

1 head fennel, very thinly sliced on a mandolin, save the fronds

100g giant cous cous

3 tablespoons Chermoula (see below)

Extra virgin olive oil

Juice ½ a lemon

100g feta

Salt and freshly ground black pepper

Pre-heat the oven to 200C. Scrub the carrots. A scouring pad is quite good for this. Top and tail and cut in half or quarters lengthways, depending on size. Toss in olive oil. Salt, pepper and cumin seeds and scatter on a roasting tray. Roast in the oven until tender and caramelised. (About 25 minutes) Cover the cous cous with plenty of cold water in a saucepan. Add a pinch of salt and a glug of olive oil. Bring to the boil and simmer for about 10 minutes until the cous cous is completely tender. Drain. When cool, dress with the Chermoula to taste. Make another dressing of lemon juice and olive oil with a pinch of salt. Use this to dress the fennel. Arange the fennel on a large plate. Scatter over the cous cous and then top with the carrots. Finally crumble over the feta and any fennel fronds you may have.

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Chermoula

¼ cup freshly squeezed lemon juice (about 2 lemons)

¾ cup olive oil

4 cloves garlic, finely minced

½ teaspoon sweet or spicy Paprika

½ teaspoon Cayenne pepper

1 teaspoon Ground Cumin

1 large bunch of Coriander leaves

½ bunch flat-leaf parsley leaves

1-2 small salted lemons, seeds removed

½ teaspoon Ras el Hanout (optional)

1-2 tsp salt or to taste

Whiz up all ingredients in a liquidiser or with a hand-held blender until smooth. Season to taste with salt.

Roasted Carrots with Cumin Seeds

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