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Roasted Carrot, Fried Bean And Coconut Dukkah Salad

By March 16, 2017 easy dinners, recipe series, recipes, savoury

An easy and vibrant summer salad of lentils, roasted carrot, fried beans and coconut dukkah!

Roasted Carrot, Fried Beans and Coconut Dukkah Salad | Anisa Sabet | The Macadames-8-4

Recipe for Roasted Carrot, Fried Beans and Coconut Dukkah Salad by Anisa Sabet for The Macadames. 

Today’s recipe is an adaption of the best Secret Santa present I’ve got in a while, the Neighbourhood and Community cookbooks by Hetty McKinnon of Arthur Street Kitchen. Both are shot by my long time photography idol, Luisa Brimble. The books are jam packed with vibrant salad recipes and beautiful imagery. I’ve made several from the book and when seeing how pretty this one turned out, I decided to shoot it for the blog.

The original salad has mung beans but I switched them for lentils and am really pleased with how it turned out. The coconut dukkah is a lovely addition and you could really add it to any salad combo, I highly suggest making a big batch to throw on all manner of things!

I hope you enjoy this recipe and i’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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Ingredients (serves 4):

For the salad: 

  • 1 cup dried lentils
  • 2 bunches root baby carrots, trimmed
  • Olive oil
  • Sea salt & pepper
  • 1 spanish onion, finely sliced
  • 250g green beans, ends trimmed
  • Handful fresh green herbs (parsley, coriander, mint), whatever you have on hand

For the coconut dukkah:

  • 4 white peppercorns
  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1/2 cup toasted almonds
  • 1/2 cup desiccated coconut
  • 2 tablespoons white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon nigella seeds
  • 1 teaspoon salt

For the dressing: 

  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Squeeze lemon juice
  • Sea salt & pepper

Method:

1. Preheat oven to 200°C. Cook the lentils in a large pot of salted boiling water until al dente (approx 20 minutes). Drain and set aside to cool.

2. To make the dukkah: In a small frypan, toast the pepper corns, coriander seeds and cumin seeds until fragrant (around 1-2 minutes). Pop into a food processor and pulse until they start to break up. Add the toasted almonds, pulse until combined. Add the coconut and pulse again, until just combined. Scoop the mixture into a jar, add the sesame and nigella seeds and salt, then shake until mixed through.

3. Meanwhile, in a large bowl, toss the carrots in olive oil, salt and pepper. Then spread on a large baking tray lined with paper and pop into the oven to bake for 20 minutes. Add the onion and a big pinch of salt and bake for another 20 minutes. Set aside.

4. Meanwhile, in a large fry pan, heat up some olive oil. Add the beans, a good pinch of salt and fry until tender and bright green. Set aside.

5. To make the dressing: mix the dressing ingredients in a small jug. Set aside.

6. To make the salad: In a large bowl, mix the lentils, carrots, onion and beans. Stir through the fresh herbs and top with coconut dukkah. Eat immediately.

Bon appétit!

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For another similar recipe, try my sumac roasted sweet potato salad.

Sumac Roasted Sweet Potato and Chickpea Salad with Harissa Yoghurt Dressing | Anisa Sabet | The Macadames-18-17

Or my summer roast capsicum, tomato, olive and feta salad.

summer-roast-capsicum-tomato-olive-feta-salad-anisa-sabet-the-macadames-4-1

Anisa – The Macadames. xx

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