Carrots

EMMA GALLOWAY RECIPES & IMAGES

It is at this time of year when we all start to crave something fresh, but the weather might not be quite warm enough to warrant fully raw salads just yet. That’s when lightly cooked salad bowls come into their own. Just enough freshness but still nourishing and warming too.

Carrots bulk out this super quick midweek meal. I used fresh shiitake here, found at most supermarkets; however, you can also use dried shiitake. Just rehydrate them in warm water for 10 minutes before slicing.

8 medium carrots, ends trimmed and sliced into 5mm thick batons 2 tbsp olive oil 1 tsp pure maple syrup, honey or raw sugar ½ tsp fine sea salt 1 tbsp lightly toasted sesame seeds handful coriander leaves and tender stems, roughly chopped cooked quinoa and microgreens, to serve

juice of 1 large lemon ¼ cup extra virgin olive oil 1 tsp pure maple syrup, honey or raw sugar 1 tbsp lightly toasted sesame seeds 1 small clove garlic, peeled

Place sliced carrots, olive oil, maple syrup (or honey/sugar) and salt into a medium saucepan. Pour over 200ml water. (You’re aiming for the water to come just over halfway up the carrots. This will vary depending on the size of your pan, so add a touch more if needed.) Bring to the boil and continue to boil uncovered on high for 8–10 minutes, stirring occasionally. As the water evaporates, keep an eye on the pan so it doesn’t completely dry out. After 8–10 minutes the carrots should be tender and the water evaporated. Pour off excess water if there’s a little too much and return to the heat to cook until the carrots are left cooking in the olive oil. Remove from the heat, stir through the sesame seeds and coriander. Taste and add a pinch more salt if needed.

To make the dressing, combine all the ingredients in a small blender and blend on high until super smooth, thick and creamy. Season with fine sea salt.

To serve, divide carrots between 4 bowls and serve alongside cooked quinoa and microgreens, drizzling everything with dressing before eating.

refined (odourless) coconut oil 300g packet firm tofu, sliced into 5mm thick squares 100g fresh shiitake, stems trimmed, sliced ½ red chilli, finely chopped 3 medium carrots, ends trimmed and sliced finely on an angle 2–3 tbsp soy sauce, gluten-free if needed 2 tsp toasted sesame oil juice of ½ lime or small lemon 2 spring onions, finely sliced handful coriander leaves and tender stems, roughly chopped cooked jasmine rice, to serve

Heat a large frying pan over high heat and add a good spoonful of coconut oil. When it’s melted, add tofu pieces and cook 2–3 minutes on each side, or until golden on both sides. Transfer tofu to a plate. Add a touch more oil to the pan, add shiitake and chilli and cook, stirring often, until tender and golden. Add carrots and continue to cook, stirring often, for 2–3 minutes or until carrots are just tender. Add soy sauce, sesame oil, lime/lemon juice, spring onions and half the coriander. Stir well and cook for a further minute. Serve hot over cooked jasmine rice, topped with the remaining chopped coriander.

Emma Galloway is a former chef, food photographer and creator of the multiaward winning food blog My Darling Lemon Thyme. She is the author of three cookbooks, her latest book Every Day was released in April 2021. She lives in Raglan with her husband and two children.