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……………….steak!

Chimichurri steak sandwich with aioli and glazed onions

Chimichurri is piquant green herb sauce from Argentina and is commonly served with a variety of grilled meats. Here it adds a touch of class to a classic Sunday brunch pub sarni.

Steak Sandwich with chimicchuri

Serves: 4

3 tbs extra virgin olive oil, plus extra for frying

2 onions, thinly sliced

2 tsp chopped fresh thyme

1 tbs redcurrant jelly

4 x 150 g rib eye steaks

50 g baby spinach leaves

2 French sticks, split

1-2 tbs aioli

chimichurri sauce

1 bunch flat leaf parsley

1/2 bunch fresh coriander

125 ml extra virgin olive oil

3 tbs red wine vinegar

1 garlic clove, chopped

1 tsp ground cumin

a pinch dried chilli flakes

salt and pepper

beer, to serve

Start by cooking the onions. Heat the oil in a frying and add the onion, thyme and some salt and pepper and fry over a medium heat for 10 minutes until softened and lightly golden. Stir in the redcurrant jelly and cook for a further 5 minutes until jam like. Set aside.

Meanwhile, whiz all the ingredients for the chimichurri sauce in a food processor or blender until fairly smooth and adjust seasonings to taste.

Brush the steaks with a little oil and season lightly. Cook on a preheated ridged grill pan for 30 seconds to 1 minute each side until cooked to your liking. Rest briefly.

Cut the French sticks into 4 fill with the steaks, spinach leaves, chimichurri sauce, onions and some aioli. Serve at once.