Geroosterde wortelsalade
met chamoy
Chamoy is een Mexicaanse kruidige saus gemaakt van gepekeld fruit (vaak mango, pruimen of abrikozen). Ottolenghi kiest gedroogde abrikozen in de plaats van gepekelde.
Het is een lekkere, eerder winterse salade die mooi past op een tafel vol vegetarische gerechten of bij een grote gebraden kip.
BIJGERECHT
Roasted Carrot Salad with Chamoy
Chamoy is a Mexican spicy sauce made from pickled fruit (often mango, plums, or apricots). In this version, Ottolenghi uses dried apricots instead of traditional pickled fruit. It’s a delicious, slightly wintery salad that works beautifully as part of a table full of vegetarian dishes or served alongside a large roast chicken.
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2.2 lb (1 kg) carrots, peeled and cut into 3 × ½-inch (8 x 1 cm) batons
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6½ tbsp olive oil
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2 tbsp maple syrup
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2 tsp sumac
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1 tsp chili flakes
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3 tbsp + 2 tsp lime juice
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1 small garlic clove, finely minced
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⅓ cup fresh mint leaves (about 10 g), roughly chopped
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2 tsp fresh dill (about 5 g), roughly chopped
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12 dried apricots (about 3.5 oz / 100 g), thinly sliced
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¼ cup roasted salted almonds (about 1 oz / 30 g), roughly chopped
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Salt and black pepper, to taste
1. Preheat the oven to 465°F (240°C).
2. In a large bowl, mix the carrots with the oil, 1½ tablespoon of maple syrup, 1¼ teaspoons of salt and a good grind of pepper. Spread them out as much as possible over two large parchment-lined baking trays and roast for 18 minutes, tossing the carrots and swapping the trays halfway through, until the carrots are nicely browned but still retain a bite.
3. While the carrots are roasting, blend all the ingredients for the chamoy with 1¼ teaspoon of salt in a spice grinder to get a smooth paste. 4 dried apricots, 1 teaspoons of maple syrup, 2 teasppons of sumac, 3 tablespoons of limejuice, the chili flakes, minced garlic clove, 4 tablespoons of olive oil.
4. 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 flavours to come together.
5. Mix the carrots with the fresh herbs and remaining 8 sliced apricots and transfer to a serving platter. Finish with the almonds and the remaining oil and lime juice, and serve.
© Mathilde De Wit, 2025