Middle Eastern roasted carrots with olives, goat cheese, salad topper and harissa-preserved lemon dressing

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Middle Eastern roasted carrots with olives, goat cheese, salad topper and harissa-preserved lemon dressing

A strong dish that offers an alternative to grain and carb-heavy meals. Dressed in a mixture of cilantro, harissa and preserved lemons, and topped with goat cheese, olives, and the excellent nuts and fruit Original Salad Topper from Natursource, these Middle Eastern roasted carrots offer a side dish that can hold its own against any main course.

Course Salad, Side Dish

Cuisine Israeli, Jewish, Middle Eastern, Moroccan

Keyword carrots, cilantro, cranberries, gluten-free, goat cheese, grain-free, lemon, olives, preserved lemon, pumpkin seeds, Sukkot, Thanksgiving, vegan option, vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 297kcal

Author Ksenia Prints

Ingredients

12 medium-sized carrots of mixed colours
¼ cup goat cheese
1 cup green or black olives pitted and chopped
½ cup Natursource original salad topper or a mix of cashews, cranberries and pumpkin and sunflower seeds
½ preserved lemon Follow this recipe to make your own: https://immigrantstable.com/spiced-preserved-lemons/
1 large handful cilantro chopped roughly
1 TB honey
½ teaspoon harissa
¼ cup olive oil and more for roasting the carrots
salt and pepper to taste

Instructions

Preheat oven to 400F.
Cover baking sheet with parchment paper. Quarter carrots into spears, or leave as whole carrots. Arrange carrots on baking sheet and drizzle with olive oil, salt and pepper. Bake for 30-35 minutes, until carrots have softened and browned in some parts.
Arrange carrots on a large platter. Rip goat cheese with your fingers and drop in haphazard clumps on top of carrots. Top with with olives and salad topper.
To make sauce, put all remaining ingredients but the oil in a blender or food processor. Process on low or using pulse action (depending on the settings of your blender) until herbs have chopped finely and the lemon has been broken into pieces (you may need to push the contents down with a spatula a few times). Start processing on a higher speed, adding the oil slowly, until dressing has completely emulsified. To thin out the texture a little bit, add water one tablespoon at a time.
Distribute oil with a spoon on top of the roasted carrots, and serve.

Notes

Harissas vary in spice levels, so taste your harissa before putting in the full ½ tsp. And though it's available on Amazon, you can substitute the Natursource salad topper with a mix of nuts and seeds of your choice.

If you want, make your own preserved lemons according to this homemade preserved lemon recipe

To substitute Natursource salad topper, use a mix of cashews, cranberries and pumpkin and sunflower seeds.

Nutrition