«

»

Egyptian Carrot and Rice Salad with Pistachios and Goat’s Curd



You’ll often find chermoula used as delicious accompaniment to seafood, but Morocco’s cherished mix of coriander, parsley, paprika, cayenne and more also pairs wonderfully with vegetables, like these sweet roasted carrots. Tossed with rice, raisins, pistachios and an orange-honey dressing, plus creamy goat’s curd to bring it all together, this moreish rice bowl sings with exotic flavour.
Egyptian Carrot and Rice Salad with Pistachios and Goat's Curd
Author:
Recipe type: Side Dish
Serves: 4
Prep time: 
Total time: 
Ingredients
  • 4 medium carrots
  • 1 orange
  • 1 medium onion
  • 1 clove garlic
  • 1 tablespoon chermoula spice blend
  • 300 g basmati rice
  • 100 g raisins
  • 40g pistachios
  • 150 g baby spinach leaves
  • 200g goat's curd
  • 4 tbs olive oil
  • sea salt and pepper
  • 1L (4 cups) water
  • 1½ tsp honey
Instructions
  1. Preheat the oven to 200°C. Line an oven tray with baking paper. Peel and quarter the carrots lengthwise. Peel and cut the onion into thin wedges. Crush or finely chop the garlic.
  2. Combine the garlic, 1 tablespoon oil, and the chermoula spice blend on the lined tray and season well with salt and pepper. Add the carrots and onion, toss until well coated, then spread out in a single layer. Roast in the oven for 20 minutes or until tender and golden.
  3. Bring 1 litre (4 cups) salted water to the boil in a medium saucepan. Cook the rice in the pan of boiling water for 12 minutes or until tender. Drain, set aside and keep warm.
  4. Meanwhile, juice the orange. Combine the juice, honey and 1½ tbs oil in a bowl. Season well with salt and pepper. Put the raisins in a bowl, add half the dressing and mix to combine.
  5. Put the pistachios in a cold medium fry-pan over medium heat. Toast, tossing, for 3-4 minutes until evenly golden. Remove from the heat. Transfer to a board and coarsely chop.
  6. Combine the rice, roasted carrot mixture, raisin mixture and spinach in a large bowl. Lightly whisk the remaining dressing again and pour over the salad, mixing until well combine. Divide the salad among plates. Top with the goat's curd and pistachio nuts to serve.
Notes
Oven temperatures are for conventional ovens, set to fan-forced

 

 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR