Za’atar Roasted Carrots with Whipped Dhal

A touch of Za'atar can brighten any dish, instantly adding an overall savouriness. A typical Za'atar spice mix is likely to include sesame seeds, oregano, thyme and marjoram
Za'atar Roasted Carrots with Whipped Dhal
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Za'atar Roasted Carrots with Whipped Dhal
May 19, 2019
Preparation Time 20 minutes
Cooking Time 25 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the whipped dhal

2 tbsp ghee or olive oil
1 onion, finely chopped
5cm piece ginger, peeled, finely grated
1 large clove garlic, finely grated
100g red lentils, rinsed
2 tsp spinneysFOOD Fine Coriander
2 tsp spinneysFOOD Fine Turmeric
1 tsp cardamom, ground
1 red chilli, seeded and finely chopped
1L water
1 lime, juiced

For the carrots

500g spinneysFOOD Baby Carrots, halved lengthways
1 tbsp olive oil
1 tbsp spinneysFOOD Honey
1 tbsp spinneysFOOD Zaatar
spinneysFOOD Sea Salt, to taste
Pumpkin and sunflower seeds, toasted, to serve (optional)

METHOD

  • 1

    To make the dhal, place a medium-sized pot over a medium heat and add the ghee or oil. Sauté the onion for 2 minutes then add the ginger and garlic and cook for a further 2 minutes

  • 2

    Add the lentils, spices and chilli and cook for a minute or until fragrant

  • 3

    Add the water and bring to a boil, reduce the heat and stir occasionally

  • 4

    Cook for 15-25 minutes or until the lentils are tender and the liquid is absorbed

  • 5

    Season well and add the lime juice

  • 6

    Place in a food processor and blend until completely smooth, light and fluffy

  • 7

    For the carrots, preheat the oven to 180°C, gas mark 4

  • 8

    Place the carrot halves in a lined roasting dish

  • 9

    Combine the oil, honey, za’atar and salt in a small bowl and drizzle over the carrots

  • 10

    Using your hands, toss the carrots to coat them properly

  • 11

    Roast for 15-20 minutes or until charred and softened slightly

  • 12

    To serve, spread the whipped dhal in a large serving dish and scatter the roasted carrots on top. Drizzle with olive oil and sprinkle with the toasted seeds and salt

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