KARENGO & CARROT SALAD WITH GINGER-MISO DRESSING

Recipes, food styling & photography Emma Galloway

	FOR THE KARENGO & CARROT SALAD
	1kg (approx 8 medium-large) carrots, peeled
	2 tablespoons olive oil
	1 teaspoon karengo seasoning (finely ground dried karengo seaweed)
	1 spring onion, finely sliced
	2 handfuls salad greens (I used microgreens)
	¼ cup (35g) toasted unsalted peanuts, roughly chopped
	1 tablespoon toasted sesame seeds
	FOR THE GINGER-MISO DRESSING
	2 tablespoons rice wine vinegar
	1 tablespoon white (shiro) miso paste
	2 teaspoons finely grated ginger
	1 clove garlic, crushed
	small pinch of raw sugar
	3 tablespoons olive oil

1.	FOR THE KARENGO & CARROT SALAD
2.	Preheat the oven to 180℃.
3.	Roughly cut the carrots into bite-sized pieces, transfer to one large or two smaller oven trays, drizzle over the olive oil, sprinkle with karengo, salt and pepper and then roast, stirring often, for 20-25 minutes or until tender and golden.
4.	Remove from the oven and set aside to cool to room temperature.
5.	FOR THE GINGER-MISO DRESSING
6.	To make the ginger-miso dressing, combine the rice wine vinegar, miso paste, ginger, garlic and sugar in a bowl and whisk well to combine.
7.	Drizzle in the olive oil while whisking to form a lovely thick dressing.
8.	Add a pinch of salt if you think it’s needed.
9.	TO SERVE
10.	Arrange the roasted carrot on a large platter, scatter with sliced spring onion, salad greens, chopped peanuts and sesame seeds.
11.	Drizzle over dressing, then serve.