(Serves 8)

Chef, Travis Clive-Griffin, prepared this salad at our cooking school many years ago.  All the students loved it, I adored it and Travis said it was a favourite at his Greytown restaurant, Saluté, and also with his family.

 

INGREDIENTS
 10g (1 small bunch) coriander, stalks, roots and leaves
600g-700g (4 medium) carrots, peeled and cut into wedges 7cm long and 1.5cm wide
4cm length ginger, smashed
2 cloves garlic, smashed
½ medium red chilli, halved
½ teaspoon flaky sea salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon sugar
85ml olive oil
55ml lemon juice
1/2 cup Kalamata olives, halved and stones removed
1cm length ginger, peeled and cut into fine julienne
2 cloves garlic, finely sliced
½ red chilli, seeded and sliced
1/3 cup Italian parsley leaves
1/3 cup torn mint leaves
1/3 cup torn coriander leaves
extra virgin olive oil and lemon juice to taste (if required)

 

 METHOD
Preheat oven to 180ºC.
 
To prepare carrots:  Place coriander in a baking dish and top with carrots, ginger, garlic, chilli, salt, pepper, sugar, olive oil and lemon juice.  Cover dish with aluminum foil and bake for 45 minutes or until there is no resistance when the carrots are pierced with a skewer but they still hold their shape.
 
Cool carrots, remove them from cooking juices and set aside.  Strain cooking juices, discarding aromatics and reserve.  If you wish, refrigerate overnight or for up to 2 days, or proceed with the salad.
 
 
To assemble salad: 

Place reserved carrots and their strained juices in a large bowl with the remaining ingredients.
 
Check seasoning and adjust olive oil and lemon juice if necessary.  Serve at room temperature.