Roast carrot salad with lemon and grains
Ingredients
3 bunches mixed heirloom Dutch carrots, unpeeled, scrubbed
1/3 cup extra virgin olive oil, plus extra
Sea-salt flakes and freshly ground black pepper, to season
1/4 cup buckwheat
1 cup pearl couscous
1 3/4 cups water
3/4 bunch flat-leaf parsley, leaves picked, half coarsely chopped
Juice and finely grated zest of 1 lemon
3/4 cup Greek yoghurt, to serve
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Line an oven tray with baking paper. Add carrots, drizzle with 2 tablespoons of the oil, season and bake for 25-30 minutes or until golden.
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Meanwhile, heat a medium saucepan on medium heat. Add buckwheat and toast for 2-3 minutes. Transfer to a bowl and set aside.
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Add 2 teaspoons of the oil to the same pan. Add couscous and toast on medium heat, stirring, for 2 minutes or until just golden. Add water and bring to a simmer. Cover with a lid and simmer on low for 10 minutes. Remove lid, cook for a further 2 minutes or until liquid has absorbed and couscous is cooked. Fluff with a fork and add to buckwheat. Add chopped parsley, juice, zest and remaining olive oil.
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Serve carrots with grains, yoghurt, remaining parsley and drizzle with extra oil.