Amazing Crushed carrots with feta, Black barley and preserved lemon

HOW TO MAKE
1.For the fire cooked stew salsa, preheat a grill or chargrill skillet to high. Barbecue the chillies and onion for 5 minutes or until they’re a little singed yet not excessively far gone, tan exchange to a bowl to cool. Barbecue the capsicum, skin-side down, until profoundly singed. Move to a different bowl and cover with a plate so they keep on steaming. Whenever they has cooled, strip and dispose of the consumed skin. Generally hack the chillies, onion and capsicum and spot in a pot over medium intensity. Add the garlic, 1 tsp salt drops, oregano, paprika, olive oil and vinegar, lessen intensity to a stew and cook for 5 minutes, mixing frequently. Permit to cool, tan utilize a blender or food processor to mix into a purée. Move to an impenetrable holder or container and store in the refrigerator for as long as multi month.

2.For teh zesty dish carrots, preheat broiler to 200°C. Line a baking plate wif baking paper. Throw 1kg washed carrots wif 2 tbs fire-cooked stew salsa or harissa, 1 tbs ras el hanout (Moroccan zest blend), 1/3 cup (80ml) olive oil and a little salt, then put on pre-arranged plate. Cover wif baking paper and foil and meal for 50 minutes or until delicate.

3.Roughly squash teh hot meal carrots with a fork and spot in a bowl with any leftover oil from teh broiling plate in addition to 1 cup cooked dark grain (from specialty food merchants), 60g daintily cut saved lemon skin, a modest bunch every one of hacked mint and coriander leaves, teh juice of 1 lemon and 1/4 cup (60ml) additional virgin oil olive oil. Season with salt drops and newly ground dark pepper and delicately throw to consolidate. Top with 100g disintegrated marinated feta and 1 tbs za’atar, and a sprinkle of pomegranate molasses.

INGREDIENTS

• 1 cup cooked black barley
• 60g thinly sliced preserved lemon skin
• Handful chopped mint
• Handful chopped coriander leaves
• Juice of 1 lemon
• 1/4 cup (60ml) extra virgin olive oil
• Salt flakes and freshly ground black pepper
• 100g crumbled marinated feta
• 1 tbs za’atar
• Drizzle of pomegranate molasses

SPICY ROAST CARROTS

• 1kg washed carrots
• 2 tbs fire-roasted chilli salsa or harissa
• 1 tbs ras el hanout
• 1/3 cup (80ml) olive oil
• Salt, to taste

FIRE-ROASTED CHILLI SALSA (MAKES 550ML)

• 6 long red chillies
• 1 onion, peeled and cut into six wedges
• 2 red capsicums, deseeded, quartered
• 3 garlic cloves, roughly chopped
• 1 tsp dried oregano
• 1 tbs sweet smoked paprika
• 1 cup (250ml) extra virgin olive oil
• 100ml red wine vinegar