Prep Time:20 mins
Cook Time:30 -40 minutes
Serves:served with Chicken and Couscous (laden with dried fruits and pine nuts) Recipe supplied by Imogen Taylor Christchurch, Owner Aji International Grocery.
- 6-8 Baby Beetroot, peeled and quartered
- 6-8 Baby Carrots, peeled and sliced lengthwise
- 7 vine-ripened Heirloom Tomatoes-halved
- 1 Tbsp. Honey
- 1 Tbsp. Jamaican Jerk Seasoning
- ½ cup roasted Hazelnuts
Cook the beetroot in boiling water for 10 minutes. Drain. Add a little olive oil to a small roasting dish, add the beetroot, and roast for a further 20 mins at 200 degrees C. Simmer the carrots in boiling water until partly cooked. Drain. Add the honey and a splash of olive oil and continue cooking until caramelised. Add the Jamaican Jerk seasoning, and toss until well coated. Set aside. Quickly grill the tomatoes in the same pan as the beetroot was cooked in. Add all the vegetables and roasted Hazelnuts to a salad bowl, and garnish with sprigs of fresh fennel. This is lovely served with Chicken and Couscous (laden with dried fruits and pinenuts) Recipe supplied by Imogen Taylor Christchurch, Owner Aji International Grocery.