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How to make dukkah roasted carrot, quinoa and kale salad

My friend Jim makes a Salad he calls the bogan salad. It’s just iceberg lettuce and beef tomatoes.  It’s the sort of salad that was the staple of my childhood and it’s a great name because it shows how trends come and go for ingredients (funnily enough iceberg lettuce is making a comeback).  So if that’s a bogan salad let me introduce you to the hipster salad. 

Dukkah roasted carrot salad with quinoa and kale
Dukkah roasted carrot salad with quinoa and kale

This salad is chock full of ingredients that are so hot right now. There’s dukkah, there’s quinoa and there’s kale.  It also makes a star of the humble carrot which is roasted until it is sweet and almost caramelised. A dressing made from blood oranges (which are in season right now) gives a real freshness to this salad and ties all the flavours together.  

The ingredients are so on trend it hurts

This recipe was inspired by a salad in Hetty McKinnon’s excellent first cook book, Community, which also teams roasted carrot with kale and blood orange: an all star combination. It was just the thing to take around to Jim’s house for lunch.  

Roasting the carrots and red onion
Roasting the carrots and red onion
Dukkah roasted carrot, quinoa and kale salad
A salad featuring ingredients which are so hip it hurts
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1997 calories
236 g
0 g
108 g
37 g
15 g
1396 g
793 g
74 g
0 g
89 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1997
Calories from Fat 951
% Daily Value *
Total Fat 108g
Saturated Fat 15g
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 72g
Cholesterol 0mg
Sodium 793mg
Total Carbohydrates 236g
Dietary Fiber 41g
Sugars 74g
Protein 37g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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  1. 10 medium carrots, scrubbed
  2. 4 tbsp extra virgin olive oil
  3. 1 red onion, finely sliced
  4. 1 tbsp dukkah
  5. Juice of 1⁄2 lemon
  6. 1 cup quinoa
  7. 1 bunch kale, washed, stems removed.
  8. 1 clove garlic, crushed
  9. 1 cup radicchio, finely sliced
  10. 1 cup flat leaf parsley, chopped
  11. Salt and pepper to taste
  1. 2 blood oranges, juiced
  2. 2 tbsp maple syrup
  3. 1 clove garlic, crushed
  4. 1 tbsp white wine vinegar
  5. 3 tbsp olive oil
  6. Salt and pepper to taste
  1. 1. Preheat oven to 220c.
  2. 2. Cut the carrots into thick sticks and place on a lined baking tray. Drizzle with olive oil, season with salt and pepper and cook in the oven for 15 minutes.
  3. 3. Add the red onion to the carrots and cook for a further 10-15 minutes or until the carrots are starting to brown and blacken at the edges. Remove from oven and sprinkle over the dukkah and lemon juice.
  4. 4. To make the dressing, combine the blood orange juice,maple syrup, garlic, vinegar, and olive oil and mix together well.
  5. 5. To cook the quinoa combine it with three cups of water in a medium saucepan. Bring to the boil and then simmer for 15 mins or until the quinoa is tender and soft. Drain.
  6. 6. Roughly tear the kale leaves. In a large frying pan, add 2 tablespoons of olive oil, the crushed garlic and kale leaves. Season well with a big pinch of salt and pepper and cook until the leaves have wilted.
  7. 7. Combine the carrots and red onion with the kale, quinoa, radicchio and chopped parsley. Just before serving pour over the blood orange and maple dressing and gently toss.
Adapted from Community
Adapted from Community
Gourmet Chick
It's the opposite of a bogan salad
The opposite of a bogan salad

This post first appeared on Gourmet Chick, please read the originial post: here

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How to make dukkah roasted carrot, quinoa and kale salad


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