110 ml olive oil
150 gm (1½ cups) walnuts
1 white onion, diced
60 gm flatbread or wrap-style
bread, torn into small pieces
Juice of 2 lemons
4 green apples
2 cucumbers, very thinly
sliced
4 red witlof, leaves separated
ADVIEH SPICE MIX
1 tbsp ground cardamom
25 gm ground cumin
½ tsp ground cinnamon
½ tsp dried rose petals
(see note)
½ tsp ground black pepper
¼ tsp ground turmeric
½ tsp cloves
CARAMELISED WALNUTS
75 gm (⅓ cup) caster sugar
150 gm (1½ cups) walnutsRaw apple and caramelised
walnuts with advieh
SERVES 4“This salad is inspired by dolma, where meat or spiced
rice fillings are wrapped in grape leaves,” says Carrington.Zucchini and
rocket salad
with dried fruits
SERVES 4
“When I make this recipe I
like to make extra dressing,”
says Carrington. “It’s such
a flavour-packed sauce and
delicious on roasted meats
and fish, as well as salads.”
Pictured p124.
40 gm (¼ cup) finely
chopped raisins
40 gm (¼ cup) finely
chopped pine nuts
2 heaped tbsp finely
chopped dried apricots
2 heaped tbsp finely
chopped dried prunes
2 heaped tbsp finely
chopped dried figs
1 tsp pomegranate molasses
Drop of orange blossom
water or finely grated
zest of 1 orange
40 gm tahini
200 gm rocket
4 zucchini, very thinly sliced
DRESSING
50 ml grapeseed oil
2 red capsicum, diced
2 shallots, diced
2 garlic cloves, finely chopped
½ tsp ground cumin
½ tsp ground paprika
20 gm roasted pine nuts
Juice of 1-2 lemons
(depending on their acidity)
1 tsp pomegranate molasses
2 tbsp olive oil
1 For dressing, heat oil in a
frying pan over low heat, add
capsicum, shallot and garlic and
stir occasionally until shallot is
translucent. Add cumin, paprika
and 200ml water, cover and
cook until water has evaporated.
Remove from heat, stir in
remaining ingredients and set
aside to cool. Season to taste.
2 Combine dried fruits in a
bowl with pine nuts, molasses,
orange blossom water and
tahini. Taste – it may need
a pinch of salt.
3 In a large bowl, coat rocket
and zucchini quite heavily with
the dressing. Sprinkle over the
dried-fruit salad and serve.
1 tsp pomegranate molasses
1 tsp ground cumin1 For advieh, blitz all the
ingredients in a blender to
a fine powder. Place in an
airtight container. Advieh
will keep in an airtight
container for up to 6 months.
2 For caramelised walnuts, line
an oven tray with baking paper
and place in the fridge. Place
sugar in a clean large, wide
saucepan over high heat. Do
not stir or shake the pan. If sugar
starts to burn faster in an area,
drip over some water. Once
caramel is dark and just starting
to smoke, throw in the walnuts,
a large pinch of advieh,
pomegranate molasses and
cumin, and quickly stir tocombine. Pour onto the cold
oven tray and set aside to
cool as quickly as possible (be
careful, hot caramel will spit).
3 Heat 60ml olive oil in a
saucepan over a low-medium
heat and slowly cook the
walnuts with the onion and
bread for about 20 minutes- try not to colour anything.
Remove from the heat and cool
the mixture in the pan. Once
it’s cool enough to handle,
roughly mince and season with
1 tbsp lemon juice and salt.
4 Cut apples into cheeks, then
slice very thinly on a mandoline
and place in a large bowl. Dress
with the walnut mince and a
touch of lemon juice to soften
the apples. Add the cucumber
and witlof leaves.
5 Whisk together the remaining
lemon juice and olive oil, pour
over salad and mix to coat. Place
in a serving dish, garnish with
caramelised walnuts and serve.
Note Dried rose petals are
available from David Jones food
halls and select delicatessens.