HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaharat Roasted Chantenay Carrot And Sweet Potato Salad
Baharat Roasted Chantenay Carrot and Sweet Potato Salad

Baharat Roasted Chantenay Carrot and Sweet Potato Salad

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

Allergens:Cereals containing GlutenCelerySesame

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 conflict 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.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Small Sweet Potato

150 grams

Mixed Chantenay Carrots

125 grams

Baby Plum Tomatoes

1 unit(s)

Red Onion

1 clove

Garlic Clove

6 grams


½ unit(s)


120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 sachet

Vegetable Stock Powder


22 grams

Tahini Paste


1 sachet

Zhoug Style Paste

1 pot(s)


Not included in your delivery

120 grams


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2464 kJ
Energy (kcal)589 kcal
Fat20.0 g
of which saturates3.0 g
Carbohydrate87 g
of which sugars16.0 g
Protein15 g
Salt1.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Small Bowl
Instructionsarrow up iconarrow up icon
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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!