Baharat Roasted Chantenay Carrot and Sweet Potato Salad

Name: Baharat Roasted Chantenay Carrot and Sweet Potato Salad with Zhoug Bulgur, Dill and Tahini Dressing
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 150 Tri-coloured Chantenay Carrots; 1 Baharat Spice Mix; 125 Baby Plum Tomatoes; 1 Dill; 120 Bulgur Wheat; 1 Sweet Potato; 1 Garlic Clove**; ½ Lemon; 50 Zhoug Style Paste; 22 Tahini; 1 Vegetable Stock Powder; 1 Red Onion; Baharat; 1 Olive Oil; 120 Water

with Zhoug Bulgur, Dill and Tahini Dressing

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This Roasted Carrot & Sweet Potato Salad HelloFresh recipe is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:

Plant-based

•Spicy

Allergens:

Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Tri-coloured Chantenay Carrots

Baharat Spice Mix

125

Baby Plum Tomatoes

Dill

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Sweet Potato

Garlic Clove**

Lemon

Zhoug Style Paste

Tahini

Vegetable Stock Powder

Red Onion

Baharat

Not included in your delivery

Olive Oil

120

Water

Nutritional information

Energy (kcal)589 kcal

Energy (kJ)2464 kJ

Fat20 g

of which saturates3 g

Carbohydrate87 g

of which sugars16 g

Protein15 g

Salt1.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Zester

•Garlic Press

•Medium Saucepan

•Lid

•Small Bowl

•Plate

Instructions

Preheat your oven to 200°C. Chop the sweet potatoes into 2cm chunks (no need to peel!). Trim the carrots and halve lengthways. Pop them both onto a wide baking tray, drizzle with oil and season with salt and pepper. Sprinkle over the baharat spice mix, toss to coat and spread out in a single layer. TIP: Use two trays if you need to, you want everything to be nicely spaced out. Roast on the top shelf of your oven until golden brown and cooked through, 25-30 mins. Turn halfway through cooking, at this point add the the tomatoes to the tray.

Meanwhile, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the dill (stalks and all). Zest and halve the lemon.

Heat a drizzle of oil in a medium saucepan over medium heat. Once hot, add the chopped red onion and cook, stirring regularly, until softened, 4-5 mins. Add the garlic and cook for 1 minute stirring frequently. Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur and stock, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, pop the tahini into a small bowl. Add the olive oil (see ingredients for amounts), a squeeze of lemon juice, a pinch of sugar and season with salt and pepper. Stir together and add enough water to make a thick but pourable dressing. TIP If it starts to look grainy just keep stirring until it becomes smooth. Set aside.

Once the bulgur wheat is cooked, stir through the zhoug paste, lemon zest and half the dill. Taste and season with salt and pepper. Add a squeeze of lemon juice if you like.

Once the vegetables are cooked, stir them through the bulgur wheat. Divide between plates, drizzle over the tahini dressing and top with the remaining dill. Enjoy!