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Roast carrot salad with lemon and grains

Fresh and delicious.
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Combine hearty buckwheat and pearl couscous with tender roasted carrots for a vibrant and filling festive side. No yoghurt? Scatter crumbled feta instead. 

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Roast carrot salad with lemon and grains

Ingredients

Method

1.

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.

2.

Meanwhile, heat a medium saucepan on medium heat. Add buckwheat and toast for 2-3 minutes. Transfer to a bowl and set aside.

3.

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.

4.

Serve carrots with grains, yoghurt, remaining parsley and drizzle with extra oil.

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