This roasted carrot salad with feta, strawberries and basil dressing will brighten up your summer feasts this festive season.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the dressing
1 cup basil
¼ cup olive oil
2 tbsp red-wine vinegar
½ tsp chilli flakes
½ tsp salt
For the roasted carrot salad
600 g baby carrots
2 tbsp olive oil
1 tsp nutmeg
½ tsp cinnamon
½ tsp ground ginger
½ tsp salt
1 tsp dried parsley
¼ cup basil
1 cup sliced strawberries
2 wheels feta

METHOD
For the dressing
1. Add all the ingredients to a food processor and blend until smooth.
For the roasted carrot salad
1. Preheat oven to 180°C.
2. Pat the carrots dry and toss them with the olive oil. Add the nutmeg, cinnamon, ginger, salt and parsley. Toss to coat.
3. Arrange the carrots on a baking tray and roast for 20–25 minutes, until they are just tender.
4. Arrange the carrots on a serving dish. Top with basil, strawberries and crumbled feta. Drizzle with the dressing.

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za

For an extra sweet and Christmassy option, try our marmalade glazed carrots with candied pecans.

The post Roasted carrot salad with feta, strawberries and basil appeared first on MyKitchen.

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!

The post Crushed carrot salad with brisket croquettes appeared first on MyKitchen.

Mutton curry bunny chow with carrot salad and coriander sambal, could there be anything better? Make this local classic from scratch!

For the home-made government loaf

INGREDIENTS
4 cups white bread flour
½ cup + 2 tsp sugar
½ cup unsalted butter, at room temperature
4 tsp salt
14 g instant dry yeast
2 eggs
1¼ cups warm milk
6 tbsp warm water

METHOD
1. In a large bowl, gently mix together the flour, sugar, butter and salt. Then add the yeast.
2. Mix together the eggs, milk and water.
3. Slowly pour wet ingredients into the dry and knead until everything is incorporated and the dough comes together to form a soft ball.
4. Knead for 3 minutes, adding more water, 1 tablespoon at a time, if the dough feels too dry.
5. Turn the dough out and knead for another 5 minutes, until the dough is soft, smooth and elastic to the touch.
6. Transfer to a greased bowl and cover loosely with cling wrap. Allow to proof in a warm spot until it’s about doubled in size, about 1 hour.
7. Roughly shape dough into a loaf shape and place in a generously greased and lined loaf tin. Proof again for another 70–80 minutes, until dough has risen just above the top of the tin.
8. Preheat oven to 200°C.
9. Brush the top of the loaf with extra milk and bake for 25–30 minutes, until dark golden brown. Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.

For the Kashmiri mutton curry

INGREDIENTS
For the marinated mutton
2 cups amasi
2 tbsp grated ginger
1 tbsp finely chopped garlic
1 tbsp garam masala
2 kg deboned mutton cubes
For the curry
1 tsp fennel seeds
6 cardamom pods
5 cloves
¼ cup vegetable oil
1 onion, chopped
1 tbsp grated ginger
2 garlic cloves
2 tbsp garam masala
1 tsp cumin
1 tsp ground coriander
3 bay leaves
1 cinnamon stick
1½ tsp chilli powder
2 tbsp tomato paste
1 tin chopped tomatoes
5 potatoes, peeled and cubed

METHOD
For the marinated mutton
1. In a large bowl, whisk together the amasi, ginger, garlic and garam masala. Season to taste.
2. Add the mutton and mix well, until fully coated.
3. Allow to marinate in the fridge for at least 2 hours, preferably overnight.
For the curry
1. Toast the fennel seeds, cardamom pods and cloves in a dry pan over medium heat, until fragrant.
2. Transfer them to a grinder or mortar and pestle and grind to form a coarse powder.
3. Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until soft. Then add the ginger and garlic. Fry until fragrant.
4. Add your spice mix along with the garam masala, cumin, coriander, bay leaves, cinnamon stick, chilli powder and tomato paste. Stir well, until the onions are evenly coated in the spices.
5. Add the mutton and the marinade and toss until everything is well combined. Season well. Simmer for 10 minutes, adding extra oil if it starts looking a bit dry.
6. Add the tomatoes and cook, covered, for 30 minutes. Add the potatoes, cover and cook for another 1 hour, until the potatoes are soft and the mutton is tender. Top up with stock if the curry looks dry.

For the carrot salad

INGREDIENTS
3 cups grated carrots
4 tbsp red wine vinegar
2 tbsp caster sugar
1-2 red chillies, seeded and finely chopped
¼ cup sultanas
2 tsp lemon zest
Almond flakes, toasted to serve

METHOD
1. Mix together all the ingredients except for the almond flakes.
2. Serve the carrot salad with toasted almond flakes immediately.

For the coriander sambal

INGREDIENTS
4 tomatoes, seeded and finely chopped
1 onion, finely chopped
2 green chillies, finely chopped
4 tsp white vinegar
4 tsp sugar
1 cup coriander, chopped
Juice of ½ lemon

METHOD
1. Mix together the tomatoes, onion and green chillies.
2. Whisk together the white vinegar and sugar until almost all of the sugar has dissolved. Pour over the veg and season to taste.
3. Mix in the coriander and lemon juice.
4. Cut the government loaf in half and make a hole in the open end of each half. Fill each half with the mutton curry.
5. Top your mutton curry bunny chow with carrot salad and coriander sambal.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Mutton curry bunny chow is just one of SA’s many famous local classics. Find your province’s best local dish here!

The post COOK THE COVER: Mutton curry bunny chow appeared first on MyKitchen.

Waste not, want not! This is wonderfully creative option to serve your guests as a starter or a side option. You can leave the carrot salad slightly warm for the colder months and save when you buy your carrots with their tops still attached from your local market. And if you have some leftover, you can add them to your salad as leafy greens. They are especially delicious sautéed with olive oil and garlic.

SERVES 4 // COOKING TIME 40 mins

INGREDIENTS
1 bunch carrots
¾ cup olive oil
½ tsp cumin seeds, crushed
50g flaked almonds
50g macadamias
100g sunflower seeds
40g Parmesan, grated
15g basil, plus extra to garnish
1 clove garlic, peeled and crushed
Salt and black pepper

METHOD
1. Preheat oven to 200°C.
2. Trim the tops off the carrots. Wash well and set aside to use in the pesto. Peel the carrots and cut in half.
3. Toss the carrots with 2 tbsp oil and the cumin seeds. Place on a baking tray and cook for 20–25 minutes, until slightly charred. Remove and let cool.
4. Roast the nuts in a dry non-stick pan over medium heat for 5 minutes, until slightly brown.
5. In a food processor, blitz 1 cup of carrot tops, remaining oil, sunflower seeds, Parmesan, basil and garlic to form a coarse paste. Season and add a little more oil if needed to reach the desired consistency.
6. Mix the cooled roast carrots and the nuts. Serve the pesto on the side or drizzle it over. Garnish with the  extra basil.

The post Carrot salad and carrot-top pesto appeared first on MyKitchen.