Anjali's Ultimate Butter Chicken

Anjali's Ultimate Butter Chicken

Recipe by Anjali Pathak

Serves – 4
Prep Time – 5 mins
Cook Time – 35 mins

Ingredients

2 tbs Jalna Organic Biodynamic Dairy Yoghurt
½ jar Patak's Butter Chicken Curry Paste
4 skinless, boneless chicken thighs, cut into large bite-sized pieces
2 tbs butter
1 tsp oil
1 large onion, finely chopped
1 tsp sweet smoked paprika powder
¼ cup tomato puree
¼ cup passata
⅔ cup cream
Fresh coriander, roughly chopped, for garnish

Method

In a bowl, mix together the Greek yoghurt and 2 tbsp of the Butter Chicken Paste. Add the chicken pieces and coat well. Cover and refrigerate overnight.

The next day, heat a BBQ or griddle pan until smoking hot. Cook the marinated chicken until charred on all sides, then remove from the heat and brush with a little butter.

Meanwhile, prepare the Butter Chicken sauce by gently heating the oil with the remaining butter in a saucepan. Add the chopped onion and fry for 5 minutes until softened. Stir in the remaining Butter Chicken Paste, sweet smoked paprika, and 100ml of water. Cook for an additional 5 minutes.

Next, stir in the tomato puree, passata, cream, and 150ml of water. Allow the sauce to simmer for 15 minutes.

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Pretzel Bites

Pretzel Bites

Recipe by Diana Chan

Serves – Makes approx. 20 pieces
Prep Time – 20 mins
Cook Time – 10 mins

Ingredients

1 ½ cups Coles self-raising flour (extra for dusting)
1 cup Jalna Farm to Pot Greek Yoghurt
½ cup boiling water
1 tablespoon bi-carb soda
½ cup melted unsalted butter
1 tablespoon Coles white sesame seeds
Coles sea salt for sprinkling

Method

Preheat the oven to 220°C. In the bowl of a stand mixer fitted with a dough hook, combine the self-raising flour and Jalna Farm to Pot Greek Yoghurt.

Mix on low speed until combined, then knead on medium speed for about 3 minutes until a dough ball forms. If the dough is too sticky, add a little more self-raising flour as needed.

Turn the dough out onto a floured surface. Sprinkle the top with flour, knead a few times, and form the dough into a ball. Divide the dough into four wedges.

Roll each piece into a long rope and cut each rope into approximately 12 small segments.

Dissolve the bi-carb soda in the boiling water and dip each dough segment into the mixture. Place the dipped dough segments onto a baking tray lined with baking paper.

Bake for 7–10 minutes or until golden brown.

Once out of the oven, brush the pretzel bites with melted butter, and sprinkle with white sesame seeds and salt.

Serve with olive oil and balsamic vinegar. Enjoy!

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Porterhourse Steak with Cowboy Butter Sauce

Porterhourse Steak with Cowboy Butter Sauce

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

2 Coles porterhouse steaks
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely chopped
2 garlic cloves, minced
1 lemon, zest and juice
½ teaspoon Coles worcestershire sauce
1 teaspoon Coles dijon mustard
100g unsalted butter, softened
1 teaspoon Coles smoked paprika
Squeaky Gate extra virgin olive oil
Coles sea salt, to season
Coles black pepper, to season

Method

Season the porterhouse steaks with olive oil, salt, and pepper. Heat a cast iron pan to high heat and sear the steaks until they reach an internal temperature of 56°C for medium-rare. Set the steaks aside to rest.

To make the cowboy butter sauce, soften the butter and mix in the chopped parsley, chives, grated garlic, lemon zest, worcestershire sauce, dijon mustard, smoked paprika, sea salt, and black pepper. Stir until well combined.

Thinly slice the rested steaks and serve with the cowboy butter sauce spooned over the top.

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Bircher Muesli

Bircher Muesli

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins (plus overnight soaking)

Ingredients

4 cups Red Tractor Australian Rolled Oats
2 cups Coles unsweetened oat milk
2 cups apple juice
½ cup pumpkin seeds
½ cup dried apricots
2 tbsp brown sugar
1 tsp Coles cinnamon
1 apple, shredded or grated

To serve:
Extra Coles unsweetened oat milk for thinning oats
½ cup shaved coconut, toasted
¼ cup pumpkin seeds, toasted
1 apple, sliced
½ cup dried apricots, sliced

Method

Soak the Red Tractor Australian Rolled Oats in the apple juice and oat milk, along with the dried apricots, pumpkin seeds, brown sugar, cinnamon, and shredded apple. Leave to soak overnight in the refrigerator.
Loosen the oats to your liking with extra oat milk before serving, and top with toasted coconut, toasted pumpkin seeds, apple slices, and sliced dried apricots.

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Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Harissa, Chorizo, Tomato & Chickpeas with Yogurt & Pitta

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

3 tbs Squeaky Gate extra virgin olive oil, plus more for drizzling
1 medium onion, chopped
1 Spanish chorizo, casing removed, chopped
1 tsp Coles sea salt
1 can chickpeas, drained
¼ cup Al'Fez harissa
1 can whole peeled tomatoes
½ cup Jalna Organic Biodynamic Dairy Yoghurt
2 tbs Coles dried oregano
Coles black pepper
Toasted pita

Method

Heat the extra virgin olive oil in a fry pan over medium heat. Cook the onion until translucent. Add the chopped chorizo and cook until the fat starts to render, around 5–8 minutes, until you can smell the aroma. Add the chickpeas and combine, tossing often until browned in spots.

Stir in the Al'Fez harissa and cook, stirring constantly, until the cooking liquid has evaporated. Add the can of tomatoes, stirring and breaking them down while scraping up any browned bits from the pan. Bring to a simmer and cook, stirring often, until the mixture thickens. Taste and season with more sea salt if needed.

Top with Jalna Organic Biodynamic Dairy Yoghurt, oregano, and black pepper, and drizzle with extra virgin olive oil. Serve with toasted pita.

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Banana Fritters with Dulce de Leche & Vanilla Bean Ice Cream

Banana Fritters with Dulce de Leche & Vanilla Bean Ice Cream

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 3 hours

Ingredients

3 ripe bananas
100g rice flour
50g all-purpose flour
½ teaspoon baking powder
20g fine caster sugar
Vegetable oil, for frying
1 can sweetened condensed milk
Coles vanilla bean ice cream
150ml ice-cold water
¼ cup Norco Full Cream Milk

Method

Start by removing the wrapper from the can of sweetened condensed milk. Place the can in a pot of simmering water and cook for 3 hours to create dulce de leche.

In a bowl, mix the rice flour, all-purpose flour, baking powder, caster sugar, and 150ml ice-cold water to form a batter.

Chop the bananas in half if they are small, or into thirds if large.

Heat vegetable oil in a small pot to 170°C.

Using a skewer, dip the banana pieces into the batter, allowing excess batter to drip off. Carefully place them into the hot oil. Fry until golden brown, then remove and place on a paper towel to drain.

Open the can of sweetened condensed milk. If the dulce de leche is too thick, whisk in a little Norco full cream milk to loosen it until it is pourable.

Serve the banana fritters with a few spoonfuls of Coles vanilla bean ice cream and drizzle generously with the dulce de leche.

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Darwin Style Laksa

Darwin Style Laksa

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 20 mins

Ingredients

Piece of Ginger
Pandan leaves
Galangal
2 cloves Garlic
Lemongrass
3 Shallots
Turmeric
½ cup Cashew
2 tsp Coles cumin
2 tsp Coles smoked paprika powder
400 ml Ayam coconut milk
400 ml Ayam coconut cream
Pineapple
3 tbs Belacan powder
Protein of choice (e.g., chicken, tofu puffs, prawns, fish balls)
Splash of Ayam fish sauce
Lime

Method

Add garlic, lemongrass, turmeric, galangal, shallots, cashews, and smoked paprika to a blender and blitz together until smooth. Add chillies and blitz again, then incorporate the coconut cream and coconut milk until well combined.

Pour the mixture into a hot wok with a splash of water. Stir in the paste and tie up the pandan leaves and lime leaves to add to the wok. Add the belacan sambal and pineapple, bringing everything to a boil.

Once boiling, add your protein and season with fish sauce and lime juice. Allow the broth to simmer for a few minutes, letting the flavours meld together.

To serve, place noodles into bowls and ladle the laksa broth over the top. Garnish with fresh chilli and coriander, and enjoy!

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Red Curry of Beef & Bamboo

Red Curry of Beef & Bamboo

Recipe by Louis Tikaram

Serves – 4
Prep Time – 10 mins
Cook Time – 30 mins

Ingredients

1 tbsp oil
500g diced beef
3 tbsp Ayam red curry paste
3 sticks lemongrass
2 tbsp Ayam fish sauce
2 tbsp Ayam oyster sauce
1 small can bamboo slices
1 L chicken stock (or cups of water)
1 can Ayam coconut milk
1 tbsp palm sugar
1 cup Thai basil leaves

Method

Add oil to a medium saucepan over low heat. Start with the Ayam red curry paste and roast the paste for a couple of minutes to enhance its flavor.

Bruise the lemongrass by gently tapping it with the back of a knife, then add it to the pot. Stir the mixture well, allowing the flavors to combine.

Next, add in the palm sugar. Shave the palm sugar as needed to make it easier to dissolve, then add it to the pot.

In the same pot, add the fish sauce and oyster sauce, stirring to combine.

Grab the diced beef and add it into the pot, stirring everything together until the beef is well coated with the sauce.

As you stir in the pot, you’ll notice the Ayam pastes cooking, and the beef will begin to brown.

Once the beef is browned, add in the coconut milk and the chicken stock. Let the mixture simmer gently, allowing all the flavors to meld together.

After it has simmered for about 20 minutes, add in the bamboo shoots and stir to combine.

Continue stirring the pot, then add in the Thai basil leaves, reserving a few for garnish.

Scoop the curry into bowls and top with the reserved Thai basil leaves. Enjoy!

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Grilled Pears with Marscapone and Spiced Honey

Recipe by Brent Draper

Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

3 ripe Coles pears, cored and sliced
1 cup Coles mascarpone
1 cup Jalna Farm to Pot Greek Yoghurt
1 vanilla bean, seeds scraped
2 tbs Coles honey
½ tsp ground cardamom
½ tsp ground cinnamon
Fresh herbs, to garnish (e.g., mint or basil)

Method

In a medium pan over medium heat, warm 1 tablespoon of honey with the ground cardamom and ground cinnamon, stirring until the honey is warm and the spices are fragrant, which takes about 1-2 minutes.

Add the sliced pears to the pan, stirring gently to coat them with the honey and spices. Allow the pears to sauté for 5-7 minutes, or until softened and slightly caramelised. Remove from heat and let the pears cool slightly.

In a separate bowl, combine mascarpone, Jalna Farm to Pot Greek Yoghurt, and the scraped seeds from the vanilla bean, mixing until smooth and creamy. Divide the mascarpone-yoghurt mixture among serving bowls, topping each with the warm, spiced pears. Drizzle with the remaining honey and garnish with fresh herbs if desired. Serve immediately.

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Oat & Peanut Butter Banana Bread

Oat & Peanut Butter Banana Bread

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 30 mins

Ingredients

Dry ingredients
1 ½ cups plain flour
½ cup Red Tractor Australian Rolled Oats
1 tsp baking powder
¼ tsp bi-carb soda
Coles sea salt

Wet ingredients
4 overripe/brown bananas, mashed
2 tbsp peanut butter
150g butter
1 tbsp vanilla bean paste
1 cup brown sugar
2 eggs

Method

Preheat the oven to 180°C. Line two loaf tins with baking paper.

Mix the dry ingredients in a large bowl.

In a saucepan, melt the butter and allow it to brown slightly. Add the brown sugar and peanut butter, and stir until melted. Remove from the heat and stir in the mashed bananas. Add the eggs and vanilla bean paste, and blend until smooth with a stick blender.

Pour the wet ingredients into the dry ingredients and mix together to form a batter.

Pour the batter into the prepared loaf tins, then bake for 30–35 minutes or until golden and a cake tester comes out clean.

Allow to cool, then enjoy.

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Creamy Sundried Tomato Chicken

Creamy Sundried Tomato Chicken

Recipe by Brent Draper

Serves – 4
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

2 Coles chicken breast fillets, halved horizontally
1 small brown onion, sliced
2 cloves garlic, minced
½ teaspoon oregano
1 teaspoon paprika
½ cup sundried tomatoes
½ tablespoon tomato paste
½ cup Coles Real Chicken stock
1 small packet baby spinach
200ml thickened cream
Fresh herbs – dill and parsley, roughly chopped
1 lemon, juiced
1 teaspoon cayenne pepper
Squeaky Gate extra virgin olive oil
Coles sea salt
Coles black pepper

Method

Season the halved chicken breasts with salt and pepper. Heat a large pan over medium heat, drizzle with olive oil, and cook the chicken until golden and cooked through. Set aside.

In the same pan, add the sliced onions and garlic, cooking for about 3 minutes until softened. Stir in the oregano, paprika, cayenne pepper, and tomato paste, mixing well.

Pour in the chicken stock and add the sundried tomatoes. Let the mixture cook for 3-4 minutes until it slightly reduces.

Stir in the thickened cream and spinach, cooking until the spinach wilts. Return the cooked chicken to the pan, simmering in the sauce for about 1 minute.

To serve, plate the chicken and spoon the creamy sundried tomato sauce over the top. Garnish with freshly chopped dill, parsley, a drizzle of olive oil, and a squeeze of lemon.

Season with salt and pepper to taste.

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BBQ Tandoori Prawns

BBQ Tandoori Prawns

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

24 raw peeled prawn tails
½ cup Patak’s Tandoori paste
¼ cup Jalna Farm To Pot Greek yoghurt
1 tsp Squeaky Gate extra virgin olive oil

Mango Salsa
1 mango, diced
1 small red onion, diced
1 cucumber, diced
1 red chilli, diced
½ bunch coriander, chopped
1 lime, juice
Coles sea salt
2 tbs Squeaky Gate extra virgin olive oil

Method

In a bowl, mix together the yoghurt and tandoori paste. Add the prawns and coat them well. Skewer the prawns onto soaked wooden skewers. 

In another bowl, mix together the salsa ingredients. Taste and season with salt to your liking. 

Heat a BBQ or griddle pan until smoking. Cook the prawns until charred and just cooked through on both sides - a couple of minutes each side. 

Serve the prawns topped with the salsa and a simple side salad. 

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Parmesan Mash Potato

Parmesan Mash Potato

Recipe by Louis Tikaram

Serves – 4
Prep Time – 15 mins
Cook Time – 15 mins

Ingredients

1kg Dutch cream potatoes, peeled and quartered
6 tbs butter, at room temperature
1 cup Norco Full Cream Milk
1 tsp Coles sea salt
Coles black pepper
1 cup grated parmesan cheese

Method

Place the potatoes into a large pot filled three-quarters full of cold water. Bring to the boil, then reduce to a simmer and cook until fork-tender, about 10–15 minutes.

Strain the boiled potatoes and return them to the pot. Add the butter and Norco Full Cream Milk.

Using a potato masher, mash the potatoes until smooth with no lumps. Add a little more milk if the potatoes seem too dry. Season with salt and cracked black pepper to taste.

Stir in half the parmesan cheese, mixing well to combine. Add the remaining parmesan, stirring quickly to bring the potatoes together, and serve immediately with extra parmesan grated on top. 

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Perfect Roast Chicken

Perfect Roast Chicken

Recipe by Louis Tikaram

Serves – 6
Prep Time – 10 mins
Cook Time – 1 hour 30 minutes

Ingredients

1 whole chicken
Extra virgin olive oil
Coles sea salt
Coles black pepper
1 lemon, rolled and sliced
Fresh herbs of your choice (thyme, rosemary, oregano)

Preheat the oven to 220°C.

Drizzle a generous amount of extra virgin olive oil over the chicken. Season generously with Coles sea salt and Coles black pepper. Prepare the lemon by rolling it to release the juices, then slice it and place the slices inside the cavity of the chicken. Stuff the chicken with fresh herbs of your choice, such as thyme, rosemary, or oregano. Drizzle a little more olive oil over the top.

Roast the chicken for 30 minutes at 220°C, then reduce the temperature to 180°C and cook for a further hour.

Allow the chicken to rest before carving and enjoy!

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Steak Don Buri

Steak Don Buri

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

500g Coles Grass-Fed Graze Australian Beef Scotch Fillet
1 cup cooked short-grain rice
2 egg yolks
1 bunch spring onions, finely sliced
Wasabi, to taste
4 tbs soy sauce
1½ tbs white sugar
2 tbs sake
3 tbs mirin
¼ brown onion, finely sliced
Small packet bonito flakes
1 bunch chives, chopped
Extra virgin olive oil
Coles sea salt
Coles black pepper

Method

Season the steak generously with salt and pepper. Heat a cast iron pan to high heat. Sear the steak until the internal temperature reaches 56°C, then remove it from the pan and allow it to rest.

In the same pan, add the sliced onions and sear for a few minutes. Add the soy sauce, sugar, sake, mirin, and bonito flakes, cooking for a couple of minutes to let the flavours combine.

While the sauce is cooking, thinly slice the rested steak. Divide the cooked rice evenly between two bowls. Pour the onion mixture over the rice, then fan the steak slices on top in a circular pattern.

Place an egg yolk in the centre of each bowl. Drizzle more sauce over the top and garnish with a pinch of wasabi and chopped spring onions.

Serve immediately.

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Macadamia Dip with Pickled Radishes

Macadamia Dip with Pickled Radishes

Recipe by Nornie Beer

Serves – 6
Prep Time – 20 mins
Cook Time – 15 mins

Ingredients

500g macadamia nuts
Water, for boiling
1 tablespoon white miso paste
Sea salt, for seasoning
Zest and juice of 1 lemon
½ bunch parsley
1 garlic clove
½ cup fresh saltbush
½ bunch chives, thinly chopped
½ tablespoon white pepper
1 daikon
1 bunch radishes
1 bunch Dutch carrots
2 cups Coles apple cider vinegar
4 tablespoons sugar
2 tablespoons Coles sea salt flakes

Method

Start with the pickling mix. In a pot, simmer water, apple cider vinegar, salt, and sugar. Prepare 2–3 sterilised jars by placing coriander seeds, pepperberry, saltbush, mustard seeds, garlic, and vegetables equally into each jar.

For the dip, place the macadamia nuts in a small pot and cover with water. Boil for 10 minutes. Strain and set aside, reserving the liquid.
In a blender, combine the boiled macadamias, reserved macadamia liquid, miso, sea salt, lemon juice, garlic, white pepper, and parsley. Blend until smooth. Your macadamia dip is now complete.

Tip: To turn this dip into a macadamia "cheese," place a sieve lined with muslin or a clean cloth over a bowl. Pour in the blended mixture, tie it up, and place in the fridge overnight to firm up.

For the pickles, pack the vegetables into the sterilised jars and pour the pickling juice over the top. Cover the jars tightly. The pickled vegetables can be stored for a few months.

To serve, spread the macadamia dip onto a serving platter and top with the pickled vegetables. Garnish with crispy saltbush for an extra crunch.

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Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins

Ingredients

250ml Squeaky Gate extra virgin oil
2 punnets cherry tomatoes
1 loaf Coles Finest by Laurent sourdough Vienna, diced into chunks
1 red onion, thinly sliced
1 cucumber, peeled and diced
2 tablespoons baby capers
1 Coles burrata cheese, mashed into a creamy curd
Coles sea salt
Coles black pepper
Squeaky Gate red wine vinegar

Method

PIn a bowl, toss the cherry tomatoes with a drizzle of extra virgin olive oil and a pinch of sea salt.

Add the tomatoes to a smoking hot frying pan or griddle and cook until blistered and slightly softened. Remove from the pan and transfer to a bowl with the sliced red onion, diced cucumber, and capers.

Soak the diced sourdough bread in extra virgin olive oill in a large bowl. Drizzle some extra olive oil into the frying pan, add the soaked bread, and fry until golden brown.

Add the fried bread to the bowl with the tomatoes, cucumber, red onion, and capers. Season with sea salt, black pepper, and red wine vinegar, then combine gently.

In a separate bowl, break up the burrata cheese.

Serve the tomato mixture on a platter, topped with dollops of burrata, a drizzle of extra virgin olive oil, and a sprinkle of black pepper.

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Fluffy Spelt Scones

Fluffy Spelt Scones

Recipe by Diana Chan

Serves – 8
Prep Time – 30 mins
Cook Time – 15 mins

Ingredients

2 cups Coles Organic Spelt wholemeal flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
¼ cup cold Norco unsalted butter, cut into small pieces
¼ cup Coles dried apricots, chopped
¼ cup Coles raisins
¾ cup Jalna Organic Biodynamic Dairy Yoghurt (or more if needed)

To Serve

½ cup dollop cream
¼ cup raspberry jam (or any jam of your choice)

Method

Preheat the oven to 220°C and line a baking tray with baking paper.

In a food processor, combine the spelt flour, sugar, baking powder, and salt. Add the cold unsalted butter and pulse until the mixture resembles coarse crumbs (this can also be done by hand).

Mix in the dried apricots and raisins. Create a well in the centre of the dry mixture and add the Jalna Organic Biodynamic Dairy Yoghurt. Use a spatula to mix until a soft, non-sticky dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently knead for about 30 seconds until smooth.

Pat or roll the dough into a circle about 1.5 cm thick and cut it into 8 triangles using a floured pastry cutter.

Place the scones on the prepared baking tray and spread a little yoghurt on top.

Bake for 12 to 15 minutes, or until the scones are lightly browned.

Serve warm with dollop cream and raspberry jam, along with extra Jalna Organic Biodynamic Dairy Yoghurt if desired. Enjoy!

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Spring Minestrone

Spring Minestrone

Recipe by Louis Tikaram

Serves – 4
Prep Time – 20 mins
Cook Time – 25 mins

Ingredients

¼ cup extra virgin olive oil
2 large shallots or 1 small onion, thinly sliced
2 celery stalks, thinly sliced
Coles black pepper
Coles sea salt
2 tbsp minced fresh ginger
2 tbsp minced garlic
4 cups vegetable stock
1 cup asparagus, trimmed and sliced into small pieces
1 cup thinly sliced zucchini
1 cup fresh or frozen peas
3 cups spinach
1 cup San Remo Elbow Pasta
Grated parmesan, to garnish

Method

Heat the olive oil over medium heat in a heavy soup pot. Add the shallots and celery, then season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.

Add the ginger (if using) and garlic, stirring until very fragrant, about 2 minutes. Pour in the vegetable stock and bring to a simmer.

Stir in the San Remo Elbow Pasta and cook according to the package instructions until al dente. Add the asparagus and zucchini, cooking for a couple of minutes, then add the peas 

and cook for about 3 minutes more. Stir in the spinach and adjust the seasoning with salt and pepper.

Divide the soup among bowls and garnish with freshly grated parmesan and a crack of black pepper.

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Charred Carrot Salad with Tahini Yoghurt

Charred Carrot Salad with Tahini Yoghurt

Recipe by Brent Draper

Serves – 2
Prep Time – 10 mins
Cook Time – 20 mins

Ingredients

3–4 carrots
1 can chickpeas
1 bunch mint
1 bunch coriander
1 red onion
1 jar dukkah
1 small tub Jalna Natural Greek Yoghurt
1 tablespoon tahini
Juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sumac
Pomegranate molasses, to drizzle
Extra virgin olive oil, for cooking
Coles sea salt
Coles black pepper

Method

Preheat the BBQ or oven to 150°C. Slice the carrots into 1–2 cm chunks. Heat a pan over medium heat with a drizzle of extra virgin olive oil and cook the carrots until they begin to char. Transfer the carrots to the oven or BBQ and continue cooking until tender.

While the carrots cook, combine the Jalna Natural Greek Yoghurt, tahini, lemon juice, cumin, and ground coriander in a bowl. Season with salt and pepper, then set the mixture aside.

Thinly slice the red onion and add it to a large bowl with the cooked carrots, chickpeas, mint, and coriander. Toss well to combine.

To serve, spread the yoghurt mixture onto a plate, top with the carrot salad, and finish with dukkah, sumac, and a drizzle of pomegranate molasses. Enjoy!

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