The sweet, tart, creamy and crunchy flavours and textures in this recipe all work together for a really tasty and wonderfully visual winter salad.
Serves: 6–8
INGREDIENTS
2 big bunches baby carrots or 8 medium carrots cut into long lengths
2 tablespoons olive oil
sea salt and ground pepper
1 cup thick plain yoghurt
½ cup white quinoa, cooked (see cook’s tip, previous page)
8 large pitted green olives, quartered
¼ cup pine nuts, toasted
honeycomb
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
METHOD
Preheat oven to 180°C fan bake.
Peel the carrots and place on a baking tray. Toss with the olive oil and season with salt and pepper. Roast until just tender and golden. Cool.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Spread the yoghurt on a large platter and scatter over the quinoa.
Top with the carrots then the olives and nuts. Add dollops of honeycomb and spoon the dressing over everything.
Cook's tip: Put the quinoa in a fine sieve and rinse under cold water. Place in a medium saucepan with plenty of cold water. Bring to the boil then reduce the heat and cook at a fast simmer for about 10–15 minutes or until just cooked. Drain and rinse under cold water then drain well again. Spread out on a large plate to dry it out a little.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!