Roasted Carrot Salad with Tahini-Yogurt Shmear
I don’t really like side dishes. It’s not that I have anything against them, it’s just that I’m a self-diagnosed flavor blender so I gravitate towards meals that have all the things together in one dish. And also, I’m lazy. But I’ll save that for my therapist.
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I am, however, a huge fan of salads. I probably have 150 salad recipes in my back pocket ready to go for any occasion. So like any other human with an Achilles Heel, I’ve found a lifehack to make my Side Dish Aversion work for me. I FLAVOR-BLEND MY SIDES WITH MY SALADS. Half the work, double the flavor & triple the fun. The last part isn’t mathematically proven but I’m pretty confident on it.
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This Roasted Carrot Salad with Tahini-Yogurt Shmear is the perfect example. Is it a salad? Is it a side dish? Or, WILD CARD: Maybe it’s a main course! 🤯 I say it can be all three! And don’t be scared when you see the ingredient list. Remember, it’s quality over quantity. That means absolutely nothing in this scenario but I felt like it may make 38% of you feel better. If you can measure stuff and mix stuff this recipe will be a snap...which coincidentally is the name of my new cookbook. 😜
STEP BY STEP REEL:
Roasted Carrot Salad with Tahini-Yogurt Shmear
Ingredients
- 1 lb heirloom carrots, about 6” long
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon caraway seed
- 1 teaspoon fennel seed
- ⅓ cup greek yogurt
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon sumac
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- ⅓ cup olive oil
- 1 teaspoon honey
- 1 teaspoon sumac
- ½ teaspoon kosher salt
- 1 bunch frisee, root trimmed
- 3 oz field greens
- ¼ cup “pickled” red onions (see recipe below)
- ½ cup crumbled feta cheese (sheep’s and/or goat’s milk feta is best for flavor)
- ½ cup crunchy chickpeas (I like Saffron Road Falafel flavor)
Instructions
- Preheat the oven to 400°F convection. If you don’t have convection, do 425°F on regular roast. Toss carrots, olive oil and spices together on a large sheet tray and roast for 25 minutes, or until softened and browned. Remove and set aside.
- Mix all ingredients in a small bowl and set aside.
- Shake all ingredients in a mason jar until emulsified and set aside.
- Shmear a large spoonful of Tahini-Yogurt on the bottom of a low platter. Toss the frisee and field greens with some of the dressing in a large bowl and mix until well coated. Only use as much dressing as you need, so I like to pour a little at a time and taste as I go. Arrange the dressed greens on top of the Tahini-Yogurt, then top with Roasted Carrots, Pickled Onions, crumbled feta, crunchy spiced chickpeas and serve!
- Place thinly sliced red onion rounds in a mason jar and squeeze 2 lemons over the top. Then pour enough apple cider vinegar until all the onions are submerged in liquid, season with a few pinches of salt and let sit on the counter and “pickle” for at least an hour. Keeps forever in the fridge.
Equipment:
- Sheet tray
- Large bowl
- Small bowl
- Mason jar (2)