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Middle Eastern roasted carrots with olives, goat cheese, salad topper and harissa-preserved lemon dressing
A strong dish that offers an alternative to grain and carb-heavy meals. Dressed in a mixture of cilantro, harissa and preserved lemons, and topped with goat cheese, olives, and the excellent nuts and fruit Original Salad Topper from Natursource, these Middle Eastern roasted carrots offer a side dish that can hold its own against any main course.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 297 kcal
Course:
Side Dish , Salad
Cuisine:
Middle Eastern , Moroccan , Israeli
Ingredients
- 12 medium-sized carrots of mixed colours
- ¼ cup goat cheese
- 1 cup green or black olives pitted and chopped
- ½ cup NaturSource original salad topper or a mix of cashews, cranberries and pumpkin and sunflower seeds
- ½ preserved lemon Follow this recipe to make your own: https://immigrantstable.com/spiced-preserved-lemons/
- 1 large handful cilantro chopped roughly
- 1 TB honey
- ½ teaspoon harissa
- ¼ cup olive oil and more for roasting the carrots
- salt and pepper to taste
Instructions
- Preheat oven to 400F.
- Cover baking sheet with parchment paper. Quarter carrots into spears, or leave as whole carrots. Arrange carrots on baking sheet and drizzle with olive oil, salt and pepper. Bake for 30-35 minutes, until carrots have softened and browned in some parts.
- Arrange carrots on a large platter. Rip goat cheese with your fingers and drop in haphazard clumps on top of carrots. Top with with olives and salad topper.
- To make sauce, put all remaining ingredients but the oil in a blender or food processor. Process on low or using pulse action (depending on the settings of your blender) until herbs have chopped finely and the lemon has been broken into pieces (you may need to push the contents down with a spatula a few times). Start processing on a higher speed, adding the oil slowly, until dressing has completely emulsified. To thin out the texture a little bit, add water one tablespoon at a time.
- Distribute oil with a spoon on top of the roasted carrots, and serve.
Cup of Yum
Notes
- Harissas vary in spice levels, so taste your harissa before putting in the full ½ tsp. And though it's available on Amazon, you can substitute the Natursource salad topper with a mix of nuts and seeds of your choice.
- Harissas vary in spice levels, so taste your harissa before putting in the full ½ tsp. And though it's available on Amazon, you can substitute the Natursource salad topper with a mix of nuts and seeds of your choice.
- If you want, make your own preserved lemons according to this homemade preserved lemon recipe
- To substitute Natursource salad topper, use a mix of cashews, cranberries and pumpkin and sunflower seeds.
- To substitute Natursource salad topper, use a mix of cashews, cranberries and pumpkin and sunflower seeds.
Nutrition Information
Calories
297kcal
(15%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Cholesterol
7mg
(2%)
Sodium
714mg
(30%)
Potassium
611mg
(17%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
30889IU
(618%)
Vitamin C
11mg
(12%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 7mg | 2% |
| Sodium | 714mg | 30% |
| Potassium | 611mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 30889IU | 618% |
| Vitamin C | 11mg | 12% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.