This unique small plate is perfect to experience the sweet heat of the carrot salad which benefits from the addition of the nutty, warmly spiced dukkah. The dukkah is a lovely condiment in and of itself served alongside a baguette and saucer of olive oil for dipping, it’s a great snack to have with a glass of wine.
To make this dish requires some specialty ingredients, and using all the spices in the dukkah is absolutely key. Using the Herbie's Dukkah means you don't have to go ingredient gathering, and the result is definitely worth it.
For the Carrot Purée: In a large sauce pan, cover the carrots with water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 20 minutes. Drain the carrots and return them to the sauce pan. Cook for 30 seconds over medium heat to dry them thoroughly. Remove from the heat and coarsely mash the carrots with a fork or whisk. Stir in the olive oil, vinegar, harissa, cumin, and ginger. Season with salt and pepper.
For the Dukkah: In a medium skillet, toast the almonds over moderate heat, stirring until golden, about 4 minutes. Transfer to a work surface to cool and then finely chop. Add the Herbie's Dukkah to the skillet and toast stirring, until fragrant, about 2 minutes. Let cool completely. Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 minute. Let cool completely. Add the chopped almonds to the Dukkah, sesame seeds and coconut and place the mixture in a spice grinder. Grind into a coarse powder.
For individual plates, place a spoonful of the carrot salad on a small plate. Drizzle with good olive oil, and sprinkle the dukkah on top of and around the carrots. Dip pieces of baguette in the olive oil and dukkah, and then scoop up the carrot salad.
For a crowd, serve with the baguette pieces or pita alongside dukkah and olive oil – dunk the bread in oil, then in the dukkah, and spread on the carrot salad.