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Roasted carrot salad, pepper sauce, olive oil and curd

Josh Murphy and Rory Cowcher
  • 95 minutes
  • Serves 6

INGREDIENTS

7

Chillies, large red

1/4 cup

Flat-leaf parsley

600 g

Heirloom carrots, large

300 g

Goat's curd

1

Lemon juice

1/8 tsp

Caraway seeds, ground

15 g

Caster sugar

60 milliliters

Olive oil, extra-virgin

60 milliliters

Olive oil

15 milliliters

Sherry vinegar

50 g

Pepitas

2

Red capsicums, split and seeds removed