WARM ROASTED CARROTS AND GRAIN SALAD WITH GREEN TAHINI-YOGHURT SAUCE
Recipe
Sweet roasted carrots, hearty grains and plenty of fresh herbs come together in this colourful salad, finished with a creamy green tahini-yoghurt sauce that's packed with flavour. Perfect served warm as a light lunch, easy dinner or shared alongside your favourite roast.
Serves 6
Pre-heat the oven to 160°C fan-forced.
Place the grain you’ve chosen and a litre of water in a medium sized saucepan over a high heat and bring to the boil. Reduce heat to a simmer and cook according to packet instructions. The grain should be cooked to al dente (with a slight bite). Drain and transfer to a bowl.
Pour over the lemon juice, 2 tablespoons olive oil, a generous grind of pepper and a pinch of salt, then toss well to coat all the grains. Set aside.
Meanwhile, spread the carrots across a baking tray lined with baking paper in a single layer. Drizzle with remaining 2 tablespoon olive oil and a light sprinkling of salt, then toss to coat. Roast for 25 minutes, or until the carrots are tender and browning around the edges. Set aside.
To make the tahini sauce, use a blender or stick blender. Place all the ingredients in a tall jug or the blender vessel and blitz until a smooth green sauce forms. The sauce will keep refrigerated in a screw-top jar for up to 4 days. Makes about 1 cup
When ready to serve, stir the chopped herbs through the grains. Spread over the base of a platter, then arrange carrots on top. Drizzle over a few tablespoons of the tahini sauce and pass around the bowl to self-serve and add more sauce, if desired.
Ingredients
225g (1 ½ cup) barley, or freekeh (use brown rice cooked absorption method for GF option)
1/3 cup (80ml) extra virgin olive oil
1 tablespoon lemon juice
2 bunches Dutch carrots (or a mix of heirloom baby carrots), ends trimmed and cut in half lengthways if needed for all to be a similar size for cooking times
Black pepper
Sea salt flakes
¼ cup coarsely chopped coriander leaves
¼ cup coarsely chopped dill
Tahini sauce:
1/3 cup (90g) tahini
1 garlic clove
½ teaspoon sea salt flakes
¼ bunch of coriander stems and leaves
Small handful of dill
Finely grated zest and juice of a large lemon (2 tablespoons juice)
¼ cup Greek yoghurt
100ml cold water
