Tunisian carrot, potato and egg salad

4 carrots, peeled and cut into thick slices
4 kipfler potatoes, peeled, cut into thick slices
salt and pepper to season
3 large eggs
100ml extra virgin olive oil
juice of 1 lemon
2 tsp caraway seeds
1 green chilli, seeded and finely chopped
5 radishes, halved
3 tbsp baby capers
1 handful kalamata olives
extra sliced green chilli to serve
hot chilli sauce to serve
lemon cheeks to serve
flat bread to serve

1. Put carrot and potato in a large pan, cover with water and add a pinch of salt. Bring to the boil over a medium heat and cook for 10 mins or until tender. Drain, then cool slightly.
2. Bring a small pan of water to the boil, add eggs and cook for 5 mins or until semi-hard boiled. Drain. Put eggs in a small bowl of cold water to cool. Peel eggs, cut into quarters and set aside.
3. Combine oil, lemon juice, caraway seeds and chilli in a large bowl. Season. Add carrot and potato and toss to combine.
4. Put carrot mix, egg, radish, cpaers and olives on a platter. Top with extra chilli and chilli sauce. Serve with lemon and flat bread.

Roast carrots with potato and pistachio salad

To be served with roast chicken

2tbsp cumi seeds, roughly ground
1/2 bunch thyme, leaves picked
4 finely sliced cloves garlic
1 tbsp dijon mustard
zest and juice of 1 lemon
olive oil (60 ml)
1.5 bunches of small dutch carrots, peeled, tops left on
1 kg small whole chat potatoes
50ml sherry vinegar
1/2 cup currants
3 tbsp mayonaise
3 tbsp sour cream
1/2 bunch flat leaf parsley, leaves picked
salt flakes and black pepper to season
120g pistachios chopped
3 sprigs dill to serve

1. preheat oven to 200C . Combine cumin, thyme, garlic, mustard, lemon zest and jice and pepper and oil in a bowl. Coat carrots and roast for 1 hour.
2. Boil potatoes in salted water until just tender. Drain and cool. Put vinegar in a pan and bring to the boil. Add currants and simmer for 1 min. Set aside and let currants swell.
3. Combine mayo, sour cream and parsely in a bowl and season. Add potatoes and toss to coat. Serve potato salad alongside carrots (and chicken) sprinkle over pistachios, dill and currant sauce.