VEGETARIAN, DAIRY FREE / GLUTEN FREE WITH ALTERATIONS
I’ve been eating lots of carrots recently, and this is my new favourite way of cooking them. The delicious addition of honey and cumin seeds is inspired by a recipe in Yotam Ottolenghi’s new cook book Plenty More.
Nutrition Information
This salad provides a number of important nutrients, such as vitamin A, vitamin, C, fibre and calcium from the carrots and kale. Serve on the side of a grilled chicken or fish, or try adding cooked chickpeas for extra protein.
Ingredients
Makes 4 serves (as a side dish):
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon cumin seeds
Zest of 1/2 lemon
3 large carrots (peeled and chopped into batons)
1 cup farro (rinsed and drained)
1/2 bunch kale (roughly chopped)
Juice of 1/2 lemon
Gluten free option: use a gluten free grain, such as quinoa, in place of farro
Method
1. Preheat the oven to 180°C
2. Mix the honey, olive oil, cumin seeds and lemon zest in a small bowl
3. Place the carrots on a lined baking tray and coat with the honey dressing
4. Place in the oven for around 30 minutes, turning after 15 minutes
5. Add the farro to a saucepan and cover with water, bring to the boil, then reduce to a simmer for around 10 minutes
6. Drain the farro and spread out to cool in a serving bowl
7. Place a large pot of water over high heat and bring to the boil
8. Blanch the kale for 1-2 minutes, remove from the water and rinse under cold running water
9. Place the kale in the serving bowl, along with the carrots, top with the lemon juice and season with salt and pepper
Tips & Tricks
Try serving the salad with a dollop of natural or greek yoghurt.
