Moroccan harvest platter with spice-roasted carrots, lamb and millet

Moroccan harvest platter with spice-roasted carrots, lamb and millet

Although this dish contains healthier carbohydrate options and is high in fibre (with the combination of millet and chickpeas, as well as vegetables and nuts), it is not a lower carbohydrate meal.

Recipe by Claire Ferrandi

Photograph by Dylan Swart

Moroccan harvest platter with spice-roasted carrots, lamb and millet

Serves: 4

Ingredients

  • ROASTED CARROTS

  • 5 large carrots, peeled and sliced into batons
  • 15ml (1 tbsp) cumin seeds
  • 15ml (1 tbsp) coriander seeds
  • olive oil, to roast
  • salt, to taste
  • LAMB CUBES

  • 500g lamb leg cubes
  • olive oil, to fry
  • salt and freshly ground black pepper, to taste
  • MILLET

  • 220g dehulled millet, cooked
  • according to packaging instructions
  • 1 x 400g tin chickpeas, drained and rinsed
  • olive oil, to drizzle
  • salt and freshly ground black pepper, to taste
  • DRESSING

  • 60ml (4 tbsp) olive oil
  • juice of 1 lemon
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) smoked Spanish paprika
  • 1 garlic clove, peeled and minced
  • salt and freshly ground black pepper, to taste
  • TO SERVE

  • roasted and salted almonds, roughly chopped
  • 8 dried apricots, chopped
  • mint leaves
  • 4 – 6 large handfuls mixed, fresh
  • dark green leaves (like baby spinach, rocket, baby kale and/or watercress)

Instructions

1

For the roasted carrots, preheat the oven to 200°C. Place the carrots in a roasting tray, and toss through the cumin and coriander seeds. Drizzle with a little olive oil and season with salt to taste, then roast in the preheated oven, about 20 minutes. (The carrots should be slightly chargrilled and tender.)

2

For the lamb cubes, heat a pan over high heat and add a drizzle of olive oil. Fry the lamb cubes in batches, tossing occasionally, until chargrilled on the outside and medium inside, about 5 minutes in total. Season to taste and set aside at room temperature until needed.

3

For the millet, toss the cooked and drained millet with the chickpeas. Add a large drizzle of olive oil and season to taste.

4

For the dressing, whisk all of the ingredients together and season to taste.

5

To serve, arrange the carrots and millet on a platter, along with the lamb (slice the larger cubes into smaller pieces, if desired). Drizzle over the dressing, and top with almonds, dried apricot pieces and mint leaves. Serve with a mixture of fresh dark green leaves of your choice alongside.

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