Recipe of the week…..carrots

Warm honey roasted carrots and toasted quinoa salad

Not to be overlooked for some of the more trendy vegetables of the moment, carrots are an age old but nevertheless delightful and versatile root vegetable. Here they are paired with red and white quinoa that is first roasted before being cooked, adding an extra nutty flavour to the dish.

This dish makes a great lunch on it’s own or as an accompanying vegetable to both meat and fish dishes.

Serves: 4-6

200g red and white quinoa

12 carrots

2 teaspoon honey

grated zest and juice 1 orange

6 tablespoons extra virgin olive oil

4 spring onions, trimmed and thinly sliced

50 g pistachio nuts, toasted and roughly chopped

75 g dried pitted dates, sliced

2 tablespoon red wine vinegar

2 tablespoons chopped fresh coriander

2 tablespoons mint

1 tablespoon dukkhah*

salt and pepper

Preheat the oven to 200c/180c fan-forced. Place the quinoa in a sieve and wash under cold running water, stirring the grains for about 1 minute. Shake as dry as possible. Heat a frying pan until hot, add the wet quinoa and stir over a high heat, firstly until dry and then continue for a further 1-2 minutes until lightly toasted and starting to crackle.

Place the toasted quinoa in a saucepan and add 250 ml cold water and 1/2 teaspoon salt. Bring to the boil, cover and simmer over a very low heat for 10 minutes. Remove the pan from the heat but leave undisturbed for a further 10 minutes. If there is any liquid remaining drain through a sieve and leave to cool. Pat dry.

Meanwhile, trim the carrots and place in a large roasting tin. Combine half the orange juice, the orange zest, 2 tablespoons of the oil, the honey and salt and pepper. Drizzle over the carrots and toss well. Roast for 30 minutes or until tender.

Mix the remaining oil and the remaining orange juice with the vinegar and season to taste.

Place the quinoa in a large bowl and stir in the spring onions, pistachio nuts, dates and herbs. Stir through the roasted carrots and any pan juices and serve scattered with the dukkhah.

  • Dukkhah is an Egyptian nut and spice mix commonly served along side flat breads with olive oil, to serve as a dip. It adds great texture to dishes as well as a lovely hint of Middle Eastern spices. It is available online, from deli and specialist food stores and some larger supermarkets online or

© recipe Louise Pickford

© photo Ian Wallace

Recipe and photo first published in Sainsbury’s magazine 2018

Recipe of the week…………..pearl barley

Warm salad of roasted vegetables and barley

A great time of year to serve this warm salad – still cold enough outside, but it will soon be time to start looking forward to warmer days.

roasted-vegetable-and-barley-salad-copy-2-e1517819870381.jpg

Serves: 6

6 large shallots, halved

6 large garlic cloves, left whole

750g carrots, roughly chopped

750g beetroot beetroot, cut into wedges

2 sprigs each of fresh thyme and rosemary

4 tablespoons extra virgin olive oil

1 litre chicken stock

2 tablespoons fresh coriander

finely grated zest and juice 1lemon

2 tsp cumin seeds

100g Greek yogurt

salt and pepper

Preheat the oven to 200 c/fan forced 180c and line a roasting tin with baking paper. Place the shallots, garlic, carrots, beetroot, herbs and some salt and pepper in the prepared tray. Add half the oil, 3 tablespoons of the stock and stir well. Cover with foil and roast for 40 minutes. Remove the foil and roast for a further 15-20 minutes until the vegetables are tender.

Meanwhile, rinse the barley in a fine sieve and place in a saucepan. Add the remaining chicken stock and a pinch salt. Bring to the boil and simmer gently for about 30 minutes until the barley is al dente. Strain off and discard any remaining stock. Place barley in a large bowl.

Remove the vegetables from the oven and stir into the barley with the coriander and lemon juice, season to taste.

Heat the remaining oil in a small frying pan and gently fry the cumin seeds and lemon zest for 1 minute until fragrant. Spoon yogurt over the salad and drizzle over the cumin scented oil. Serve at once.

 

 

Copyright Food & Travel magazine, published 2017

Recipe and styling Louise Pickfordf

Photography Ian Wallace