These multi -coloured carrots seduced me at the market today. They were so beautiful I just had to find a way to turn them into a delicious meal.
I love middle eastern cuisine – the spices, the flavours, the fragrances, the colours and the intensities. It’s the passion in middle eastern cooking, it’s authentic and real honest food – that’s what I love!
This is what inspired me – I thought Zhoug would make the perfect match to the beautiful carrots. I decided roasting them slowly in the oven with honey, freshly squeezed lemon juice, sea salt and a drizzle of olive oil.
So, in the oven at 350F for about 40 min.
Zhoug is a fresh herb, garlic and chile sauce, slightly spiced with cardamon, cumin and cloves, which I imagined would go really well with the roasted carrots.
Zhoug is not only wonderfully tasty, but also super healthy! Packed full of nutrients, antioxidants and flavours!
One of my all time favourite middle eastern cook books is Yotam Ottolenghi and Sami Tamini’s book, Jerusalem, – it’s a visually stunning book with lots of great recipes. My Zhoug is strongly inspired by the recipe in the book, but with some tasty changes that I like.
One bunch of big leaved parsley
One bunch cilantro
one green chilli
juice of one small lemon
1 teaspoon maple sirup
2 clove of garlic
4 tablespoons olive oil
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
Wash the herbs thoroughly and put them in the blender, add the rest of the ingredients and blend into a pesto-like sauce.
Serve the roasted carrots warm or cold with the sauce and some pomegranate seeds
… and enjoy – an easy to make, but extremely tasty dish!
Perhaps, add a slice of good bread?
I hope you have a wonderful weekend!