INGREDIENTS

  • 1 bunch baby carrots
  • ½ cauliflower
  • 2 tbsp olive oil
  • 1 tbsp fennel seeds, lightly toasted and crushed
  • 120g yoghurt
  • 60g currants
CHERMOULA
  • Carrot tops from 1 bunch Dutch carrots
  • ¼ bunch parsley
  • ¼ bunch coriander
  • 1 tsp cumin seeds toasted
  • 1 tsp fennel seeds toasted
  • 1 tsp coriander seeds toasted
  • Olive oil
  • Juice of 1 lemon
  • 1 green chilli, sliced
  • 2 garlic cloves

WHY WE LOVE THIS

This delicious and vibrant dish created by our zero-waste minded Food Truck chefs uses seasonal produce and every bit of the vegetable! It looks amazing and is a sell-out every time it’s on the menu!

Roast Baby Carrot Salad

Serves 4

STEPS

  1. 1. Remove tops from bunch of carrots and set aside. Clean carrots and remove any dirt as necessary.
  2. 2. Break cauliflower down, keeping the stems, leaves and florets separate. Wash leaves to remove any dirt and slice stems and leaves.
  3. 3. Still keeping all parts separate, toss each part of cauliflower with olive oil, salt, pepper and fennel seeds, and spread out on a baking tray lined with baking paper. Roast for 25 minutes at 180°C, or until golden.
  4. 4. Toss the whole carrots with oil, salt and pepper and roast for 25 minutes at 180°C or until golden.
  5. 5. While veg is roasting, combine all chermoula ingredients in a blender and blend until smooth. Season to taste.
  6. 6. To serve, layer roast veg with yoghurt and currants, and drizzle with chermoula. Serve with zucchini fritters.

Roast Baby Carrot Salad

Serves 4

INGREDIENTS

  • 1 bunch baby carrots
  • ½ cauliflower
  • 2 tbsp olive oil
  • 1 tbsp fennel seeds, lightly toasted and crushed
  • 120g yoghurt
  • 60g currants
CHERMOULA
  • Carrot tops from 1 bunch Dutch carrots
  • ¼ bunch parsley
  • ¼ bunch coriander
  • 1 tsp cumin seeds toasted
  • 1 tsp fennel seeds toasted
  • 1 tsp coriander seeds toasted
  • Olive oil
  • Juice of 1 lemon
  • 1 green chilli, sliced
  • 2 garlic cloves

WHY WE LOVE THIS

This delicious and vibrant dish created by our zero-waste minded Food Truck chefs uses seasonal produce and every bit of the vegetable! It looks amazing and is a sell-out every time it’s on the menu!

STEPS

    1. Remove tops from bunch of carrots and set aside. Clean carrots and remove any dirt as necessary.2. Break cauliflower down, keeping the stems, leaves and florets separate. Wash leaves to remove any dirt and slice stems and leaves.3. Still keeping all parts separate, toss each part of cauliflower with olive oil, salt, pepper and fennel seeds, and spread out on a baking tray lined with baking paper. Roast for 25 minutes at 180°C, or until golden.4. Toss the whole carrots with oil, salt and pepper and roast for 25 minutes at 180°C or until golden.5. While veg is roasting, combine all chermoula ingredients in a blender and blend until smooth. Season to taste.6. To serve, layer roast veg with yoghurt and currants, and drizzle with chermoula. Serve with zucchini fritters.

The OzHarvest Food Truck has taken off! Now a regular feature at many events, it can be hired to deliver delicious mobile catering with a zero-waste inspired menu.

The Food Truck was the talk of the sustainability sector at the Coalescence Fashion Show event and fed over 500 students at UNSW Business School – our largest

crowd so far. Our chef Gio received the best ever feedback as a happy customer enthused “I’ve been a vegan for 20 years and this is the BEST mushroom burger I’ve ever tasted!”

The funds raised through private and corporate bookings, enable the Food Truck to serve a hot lunch to a community in need each week.

OUR Food Truck IMPACT

12K

meals served

28

community events

52

corporate / private events

The OzHarvest Food Truck has catered multiple events at UNSW and we’re always delighted with the utterly delicious food, friendly staff and the upbeat and fun food truck vibe!
Kristy Ryan, UNSW

The OzHarvest Food Truck has taken off! Now a regular feature at many events, it can be hired to deliver delicious mobile catering with a zero-waste inspired menu.

The Food Truck was the talk of the sustainability sector at the Coalescence Fashion Show event and fed over 500 students at UNSW Business School – our largest crowd so far. Our chef Gio received the best ever feedback as a happy customer enthused “I’ve been a vegan for 20 years and this is the BEST mushroom burger I’ve ever tasted!”

The funds raised through private and corporate bookings, enable the Food Truck to serve a hot lunch to a community in need each week.

OUR Food Truck IMPACT

12,415

meals served

28

community events

52

corporate / private events

The OzHarvest Food Truck has catered multiple events at UNSW and we’re always delighted with the utterly delicious food, friendly staff and the upbeat and fun food truck vibe!
Kristy Ryan, UNSW

SPECIAL THANKS

A private family foundation

NOURISHING OUR COUNTRY

OzHarvest HQ is based in Sydney, with eight offices and eight volunteer run regional chapters across the country.

Click on each location to see our impact for the last financial year.

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