Salad of Dutch Carrots, Hummus and Soft-Boiled Eggs
Enjoy the creaminess of this Dutch carrot salad without the use of any dairy. The combination of the hummus and the oozing soft-boiled eggs provide for a velvety alternative. Add in the crunch of the pistachios and you have a delectable side salad.
Cut off the stalk of the Dutch carrots, leaving 2cm on the top for presentation. Cut of the long stringy root at the bottom. Peel the carrots.
Bring water to a boil in a medium sized saucepan. Add the Dutch carrots. Larger ones will take about 10 minutes whilst the smaller ones will take 8 minutes. Less for the really tiny ones. When cooked, drain the Dutch carrots and run under cold water to stop the cooking process.
On a grill pan with no oil, char the Dutch carrots on medium to high heat.
In a small saucepan, bring water to the boil. Slowly immerse room temperature eggs with a slotted spoon into the saucepan. Boil for exactly 5 ½ minutes. Remove from the boiling water and run under cold water to stop the cooking process. Peel the eggs and set aside.
Roughly chop pistachio kernels.
Assembly
On a flat plate, smear all the hummus to cover the whole surface.
Sprinkle ½ the chopped pistachio kernels on the outer rim of the hummus. Don’t put any in the middle.
Place charred carrots haphazardly on the plate to create a “messy’ look.
Sprinkle ¼ of chopped pistachio kernels on top and season with salt and pepper.
Cut the eggs in half and place on top of the carrots. Season with pepper only.
Sprinkle the remaining pistachio kernels.
Serve immediately.
Notes
If you’re not able to find Dutch Carrots, you can use regular carrots. Just cut them up in thinner slices. You can also use baby carrots, as in the short, stumpy kind. If they are too thick, you can cut them in half lengthwise otherwise, just cook them as they are.
If you have the oven on already for your dinner, you can make roasted Dutch carrots instead of boiling and sautéing. Just coat Dutch carrots with some olive oil, place on a parchment paper lined baking tray and place in the oven for about 30 minutes at 200°C or 400°F. Check at the 20-minute mark to ensure they don’t overcook.
You can buy flavoured hummus if that is your preference, e.g. garlic, lemon or paprika. The Aldi hummus or the Costco hummus is pretty good value, especially if you consume a lot of it.
If you love your eggs, by all means, make more. This recipe calls for half an egg per person as it’s just a side salad rather than a meal.
If you’re not a fan of soft boiled eggs, cook them for longer to get to the consistency you like. Hard boiled eggs are definitely good to have with this Dutch carrot recipe.