Step aside, iceberg lettuce. This crushed carrot salad with brisket croquettes is ideal for meal prepping or serving alongside a feast.

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the brisket croquettes
500 g brisket, cooked and shredded
½ cup BBQ sauce
1 large potato, cooked and mashed
1 cup flour, to coat
1 egg, whisked
1 cup bread crumbs
Extra oil for deep frying
Salt and pepper, to taste
For the salad
400 g rainbow baby carrots
Rocket leaves
For the harissa
2 sweet red peppers
2 garlic cloves, roasted
Cumin seeds, toasted
Coriander seeds, toasted
1 tsp paprika
1 chilli sliced
¼ cup olive oil
Salt and pepper, to taste

METHOD
For the brisket croquettes
1. In a large bowl, add the brisket, BBQ sauce and potato. Mix through and form into 5 cm balls slightly flattened between palms. Coat the balls in flour, followed by the whisked egg and a final coating of bread crumbs.
2. Using a deep large pot, heat oil on a medium to high heat. Deep-fry croquettes until golden and crispy. Remove from oil and place on paper towel to drain excess oil. Season croquettes while hot.
For the salad
1. Preheat oven to 180°C.
2. Drizzle half of the carrots with olive oil and roast for 30 minutes.
3. Using a peeler, ribbon the other half of carrots and serve raw for extra crisp and freshness to your salad.
4. To assemble, mix all elements in one bowl and dress with olive oil.
For the harissa
1. Chargrill the red peppers until the skin is black. Remove from the heat and place in a bowl. Cover with cling wrap and allow the peppers to steam for 5 minutes before peeling and deseeding.
2. Roughly chop up the red peppers and garlic, and add the rest of the ingredients. Mix through.
3. Season and serve with carrot salad and croquettes.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Our steak and lentil salad is another meaty option to enjoy!

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