Roast carrot and pomegranate salad

Carrot Salad (1)

Spice roast carrot and coconut salad

Serves – 4 people

Prep Time – 30 minutes

Cooking Time – 20 minutes

Ingredients – Carrots

  • 1 packet of McCain Baby Carrots – cooked as per packet instructions
  • 3 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 1 tsp raw sugar

Ingredients – Salad

  • 250g baby spinach
  • 1 small Spanish onion – halved and sliced
  • Seeds of 1 pomegranate
  • ½ cup of Bombay mix

Ingredients – dressing

  • 1/3 cup coconut milk
  • Zest of 1 lime
  • Salt and pepperCarrot Salad (2)


  1. Preheat a fan forced oven to 180°C. Place McCain Baby Carrots, oil, cumin, sumac and sugar into a baking dish and toss to coat. Roast for 20 minutes or until carrots are golden.
  2. Combine the coconut cream and lime zest in a small mixing bowl. Taste and season with salt and pepper.
  3. Place baby spinach on a serving platter, top with Spanish onion, arrange roast McCain Baby Carrots on top, sprinkle with Bombay mix and top with pomegranate seeds.
  4. Drizzle dressing over the top of the salad and serve immediately.

Carrot Salad (4)

Chilli Prawns

Chilli Prawns

Chilli Prawns

Fresh, Australian Green Prawns are cooked in Anathoth Farm Sweet Chilli Relish, topped with flat leaf parsley and served with chilli mayo dipping sauce in this simple recipe that is sure to impress.

The spicy Sweet Chilli Relish brings out the natural sweetness of the prawns in this succulent and aromatic seafood dish.

Ingredients – Prawns

  • 2 tbs of butter
  • 2 tbs of olive oil
  • 1 pottle of Anathoth Farm Sweet Chilli Relish
  • 1KG of medium green king prawns – peeled and deveined, tails in tact
  • ¼ cup of flat leaf parsley – chopped
  • Crusty bread – to serve
  • Lemon wedges – to serve

Ingredients – Chilli Mayo

  • ½ cup of whole egg mayonnaise
  • 2 tbs of Anathoth Farm Tomato Relish


  1. Melt butter and oil in a large, deep frying pan over medium-high heat. Add prawns, in batches and cook, stirring occasionally, for 2 to 3 minutes or until prawns are just pink.
  2. Returning all prawns and juices to the pan, add Anathoth Farm Sweet Chilli Relish and cook, stirring for 1 to 2 minutes
  3. Meanwhile, add whole egg mayonnaise and 2 tbs of Anathoth Farm Sweet Chilli Relish to a small mixing bowl, stir well to combine and transfer to a serving dish.
  4. Stir in parsley and serve with crusty bread and lemon wedges and chilli mayo.

Tip: if you have any of the mayo left over, pop it on top of your next pizza or in a toastie – amazing!