Sweet, hardy, reliable and always available, the carrot is a true kitchen friend. Here it’s getting a touch of lux with nice honey, some spice and lots of pistachios, because sometimes you need to spoil your friends. Use rocket or small spinach leaves if lamb’s lettuce or purslane isn’t available, and when the season is right, there are a variety of colourful carrots, which will mix things up a bit.
Makes enough for 6–8 as a side or a 4–6 as a starter
Photography: Patricia Niven
For the pistachio cream
100g shelled unroasted pistachios
zest of 1 lime
juice of 1⁄2 lime
2 tsp orange blossom water
2 tbsp olive oil
a pinch of salt
For the salad
8 carrots – mixed variety would be lovely, if possible
4 tbsp olive oil
1 tsp sea salt
1 tbsp coriander seeds
a pinch of chilli flakes
1 orange, cut into thin wedges with the skin on
juice of 1 orange
2 tbsp honey
1 punnet of lamb’s lettuce or, if you can get it, fresh purslane
Blitz the pistachios in a small food processor until very smooth, then add the lime zest and juice, orange blossom water, oil and salt, and blitz again. Now add 60ml/4 tbsp of water and mix until combined (you may need a little more water to bring it to a smooth, custard-like texture).
Heat your oven to 220°C/200°C fan/gas mark 7. Peel and cut the carrots into 2-cm slices. Toss them in the olive oil, sea salt, coriander seeds and chilli flakes, then spread on a roasting tray.
Place in the oven for 10 minutes, then stir around and return for another 10 minutes.
Remove the tray from the oven, add the orange wedges and juice, and drizzle with the honey. Mix well to combine and return to the oven for a final 10 minutes.
Place the lamb’s lettuce or purslane on a large serving plate, and top with the roasted carrots and orange segments along with all the juice they produced. Dollop with the pistachio cream and serve immediately.
The Honeys are known for their seasonal, punchy Middle Eastern cooking and for every dish, they always have a great story. In this cookbook they guide you through simple, hearty recipes to bring those flavours into your own kitchen. Recipe taken from Honey & Co At Home: Middle Eastern recipes from our kitchen by Sarit Packer & Itamar Srulovich (Pavilion Books). Photography by Patricia Niven.