RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 bunches Dutch carrots, washed, trimmed
• ¼ cup Cobram Estate Classic EVOO
• 2 teaspoons ground turmeric
• 2 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 x 400g can Edgell chickpeas, rinsed, drained
• 500g Birds Eye cauliflower rice
• 120g raisins
• ½ cup pistachio nuts, roughly chopped
• 2 spring onions, sliced
• ½ bunch flat leaf parsley
• ½ bunch mint, chopped

Dressing:

• ½ cup Jalna Greek yoghurt
• 1 tablespoon tahini paste
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup

METHOD:

• Heat the oven to 180 degrees. Coat the carrots with half the olive oil and season with sea salt. Place onto a lined oven tray and bake for 35 minutes, or until slightly wrinkly and soft.
• Meanwhile heat the remaining oil in a frying pan. Add in the turmeric, cumin, cinnamon and chickpeas.
• Cook, stirring for 2-3 minutes to toast off the spices. Add in the cauliflower rice and stir-fry for 3-4 minutes, or until fragrant and tender. Remove from the heat and allow to cool before mixing through the raisins, pistachio nuts, spring onions, parsley and mint.
• Whisk together all the dressing ingredients in a bowl, Place the roasted carrots onto a serving plate. Add on the cauliflower rice salad and drizzle with yoghurt dressing.

Our friends at Wine Selectors recommend pairing this dish with a Riesling or a crisp dry rose