Words and images by Emma Galloway
It is at this time of year when we all start to crave something fresh, but the weather might not be quite warm enough to warrant fully raw salads just yet. That’s when lightly cooked salad bowls come into their own. Just enough freshness but still nourishing and warming too.
Serves 4
8 medium carrots, ends trimmed and sliced into 5mm thick batons
2 tbsp olive oil
1 tsp pure maple syrup, honey or raw sugar
½ tsp fine sea salt
1 tbsp lightly toasted sesame seeds
handful coriander leaves and tender stems, roughly chopped
cooked quinoa and microgreens, to serve
Lemon Sesame Dressing
juice of 1 large lemon
¼ cup extra virgin olive oil
1 tsp pure maple syrup, honey or raw sugar
1 tbsp lightly toasted sesame seeds
1 small clove garlic, peeled
Place sliced carrots, olive oil, maple syrup (or honey/sugar) and salt into a medium saucepan. Pour over 200ml water. (You’re aiming for the water to come just over halfway up the carrots. This will vary depending on the size of your pan, so add a touch more if needed.) Bring to the boil and continue to boil uncovered on high for 8–10 minutes, stirring occasionally. As the water evaporates, keep an eye on the pan so it doesn’t completely dry out. After 8–10 minutes the carrots should be tender and the water evaporated. Pour off excess water if there’s a little too much and return to the heat to cook until the carrots are left cooking in the olive oil. Remove from the heat, stir through the sesame seeds and coriander. Taste and add a pinch more salt if needed.
To make the dressing, combine all the ingredients in a small blender and blend on high until super smooth, thick and creamy. Season with fine sea salt.
To serve, divide carrots between 4 bowls and serve alongside cooked quinoa and microgreens, drizzling everything with dressing before eating.
