Jo worked with me at Ripe at the very beginning. I can’t thank her enough for all the ideas and recipes she has given us. Jo now owns a very successful business here in Auckland, Madame Jo Jo’s Foodstore. Definitely worth a visit if you haven’t yet been.
700g carrot, peeled and grated
1 cup fresh mint leaves, roughly chopped
½ cup (80g) raisins
¼ cup (30g) sunflower seeds, toasted (see pg 211)
¼ cup (30g) pumpkin seeds, toasted
½ tsp salt
2 tbsp pomegranate molasses
2 tbsp balsamic vinegar
¼ cup (60ml) orange juice
¼ cup (60ml) olive oil
1 tbsp honey
To prepare the dressing: place all the dressing ingredients in a jar with a tight fitting lid. Shake well to combine.
ROCKY RICHMOND ROAD SLICE
250g malt biscuits, crushed
250g SUPER WINE biscuits, crushed
250g marshmallows, roughly chopped (mini marshmallows work just as well)
200g unsalted butter, softened
1 cup (220g) caster sugar
3 tbsp cocoa, sifted
3 large eggs, lightly beaten
2 tbsp cocoa, sifted
1½ cups (190g) icing sugar, sifted
50g unsalted butter, melted
2 tbsp lemon juice
¼ cup (30g) desiccated coconut
Grease and line a 20 x 30cm slice tin.
Using a rolling pin, crush the biscuits in a double lined plastic bag to achieve a rough crumb.
Combine the biscuit crumbs and marshmallows in a bowl. In a saucepan combine the butter, caster sugar and cocoa, stirring over a low heat until smooth. Add the lightly beaten eggs and cook for 5 minutes, stirring constantly. Remove from the heat and allow cool for 10 minutes.
Pour the mixture over the biscuit crumbs and marshmallows, mixing well. Press lightly into the prepared slice tin. Cover and cool in the fridge.
To prepare the icing: sift the icing sugar and cocoa together into a bowl. Add the melted butter, lemon juice and mix together. If the icing is a little stiff add hot water drop by drop to achieve a spreadable consistency. Spread on top of the cooled slice with a spatula and sprinkle with coconut.