Pickled carrot salad with whipped tofu

Best paired with The Curator’s Collection Viognier

Pickled carrots, carrot salad, carrot harissa, whipped tofu, roasted carrot and rye bread crumble

Makes 5 portions

 

This is a very tasty vegan salad. It can be plated in individual portions or in a beautiful serving dish.

 

For the pickled carrots

 

This will depend and the sweetness or sourness you prefer in your pickle:

 

Ingredients:

 

  • 500ml white sugar
  • 500ml water
  • 500ml white wine vinegar
  • Carrots cut into batons

 

Heat all the ingredients until the sugar dissolves and keep in the fridge. At this stage you can go crazy with the different flavour. You can add coriander seeds, bay leaves, lemon zest and leaves, cumin, mustard seeds or rosemary. This is also a very nice liquid to pickle other vegetables like sliced red onion, fennel and beetroot.

Place the carrot batons in the liquid and keep aside. We use different colour carrots at the restaurant, so be careful not to pickle purple carrots with yellow carrots in the same container as you will end up with all the carrots being the same colour.

 

For the carrot salad

 

Using a peeler shave some on the carrots into strips and toss with a little of the carrot tops.

For the carrot harissa, blend the following:

 

  • 1 cup cook carrots
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 deseeded red chilli
  • 4 roasted red peppers skins removed
  • 1 tomato

For the whipped tofu:

 

  • 1 packet of fresh tofu
  • ½ cup canola oil
  • Juice of 1 lemon

 

Place everything in a blender and blend until smooth.

 

 

By Glen Carlou Executive Chef Johan Stander