Roasted carrots, fennel & onion with tahini and amba dressing

Amba is the star of the show in this autumn salad.

  • place SERVES 6
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Amba is rather like the Marmite of condiments in Israel; some people really object to it, while others (like me) love it. It’s not sweet like mango chutney, but instead is very sharp with a distinctive tang. Although I find it pretty addictive, it does need to be tempered with other flavours – the sweetness of the roasted vegetables and the savoury elements of the tahini work so well with it in this dish. You can pick it up easily in Middle Eastern grocers or Indian shops, or else you can buy a very similar Indian mango pickle in supermarkets.
Recipe from Cherish, Headline Home 
  • Preheat the oven to 200°C/Gas 6.
  • Toss the vegetables in the olive oil and season well. Put them
  • in a roasting tray and roast for 45 minutes, or until tender.
  • Meanwhile, for the dressing, mix the tahini with the mango
  • pickle (discarding any large pieces of mango), the lemon juice
  • and 4 tablespoons of cold water in a bowl. Season to taste.
  • Arrange the roasted vegetables on a platter. Drizzle over the
  • dressing and scatter with the seeds. Serve at room temperature.

450g baby carrots, scrubbed (or use regular carrots, peeled and cut lengthways into 4 long wedges)

2 large fennel bulbs, cut lengthways into 1cm slices, any fronds reserved

2 red onions, quartered

2 tbsp olive oil

salt and freshly ground black pepper

1 tbsp each of sesame and pumpkin seeds

1 tsp nigella seeds

for the dressing

2 tbsp tahini

2 tbsp savoury mango pickle (amba) not mango chutney

juice of 1 lemon

salt and freshly ground black pepper

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