Courtney Roulston


2 – 4 people


  • 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


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



  • 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

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