A delicious salad that would make a great addition to any dinner spread. It uses the carrot tops that would normally be wasted for a chilli dressing with peanuts. The recipe can also be made using regular carrots, simply substitute the carrot tops for a whole bunch of coriander.
Serves 4-6 as a side
2 bunches Dutch carrots
½ bunch coriander
1 green chilli, deseeded, roughly chopped
1 lime, zest and juice
1 tsp sea salt
½ cup olive oil
½ cup raw peanuts, lightly toasted
2 tsp smoked paprika
1 tsp ground cumin
2 tbsp maple syrup
1. Preheat the oven to 180C fan. Trim the carrot tops of their leaves, giving them a good wash if they seem gritty.
2. Peel the remaining carrots and cut any larger ones in half lengthways so they are all the same rough size. Mix the paprika, cumin, maple syrup and 2tbsp olive oil in a small bowl. Brush all over the carrots and roast, turning halfway to caramelise in the glaze.
3. Remove the hard ends of the stalks so you have approximately 1 cup of leaves. Place the carrot tops in a blender with the coriander, green chilli, lime, salt and olive oil. Add half the peanuts and blend to a chunky salsa. Reserve the remaining peanuts to garnish.
4. When the carrots are cooked through, transfer to a plate and spoon over the salsa. Top with the remaining peanuts to serve.