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Enough for 4 side servings. This recipe is adapted from Ottolenghi’s book Flavour (page 187).
Carrots
1 kg carrots – peeled and cut at an angle into 8 cm x 1 cm batons, or a similar size
3 tablespoons of olive oil (optional, I haven’t used it)
1 1⁄2 tablespoons of maple syrup
10 g mint leaves (keep some whole and roughly chop the rest)
5 g of dill roughly chopped
8 dried apricots, finally sliced (roughly 70g)
30 g roasted almonds (salted if desired) roughly chopped
Salt and black pepper to taste
Chamoy Sauce
40 g dried apricots
2 tablespoons of olive oil ( instead of oil, I used 1 tablespoon of tahini, and 4
tablespoons of water)
1 tsp maple syrup
2 teaspoons sumac
3 tablespoons lime juice, plus 2 teaspoons to serve
1 1⁄2 teaspoons Aleppo chili flakes
1 small garlic clove
Additional water to thin the sauce (use 1 tablespoon at a time)
1. Heat the oven to 240’ C (about 460 ‘F)
2. In a large bowl mix the carrots with the maple syrup, (add the optional oil, if you are using it), 1 1⁄4 teaspoons of salt and a good grind of pepper. Spread them out as much as possible over two large parchment paper lined baking
trays.
3. Roast for 18 minutes, tossing the carrots and swapping the trays halfway through, until the carrots are nicely browned but still retain a bite.
4. While the carrots are roasting, blitz all the ingredients for the chamoy with a 1⁄4 teaspoon of salt in a spice grinder (I used the small container of my high speed blender) until you reach a smooth paste. If not using oil, add some water, 1 tablespoon at a time, until a smooth salad dressing like consistency is reached.
5. As soon as the carrots are cooked, transfer them to a large bowl with the chamoy, mix well and leave for 20 minutes for the flavors to come together.
6. Mix the carrots with the herbs and sliced apricots and transfer to a serving platter. Use some of the whole mint leaves to decorate the dish. Sprinkle the almonds and the rest of the lime juice and serve.
