Lightly caramelized carrots need just a drizzle of olive oil and lemon juice to make a simple vegetable accompaniment. Cooked quinoa, pearl barley or farro can replace the cracked wheat.
Serves: 4–6
INGREDIENTS
2 bunches small carrots, tops trimmed
2 tablespoons olive oil
1/3 cup cracked wheat
1 cup thick plain yoghurt
small handful coriander
sea salt and ground pepper
olive oil for drizzling
1 lemon
METHOD
Preheat the oven to 180°C fan bake.
Halve any large carrots lengthways. Place on a lined baking tray and toss with olive oil, salt and pepper. Roast until just tender.
Put the cracked wheat in a bowl and add ½ cup of boiling water and a pinch of salt. Leave for 15 minutes to absorb the water.
To serve: Spread the yoghurt on a large platter and sprinkle over most of the cracked wheat.
Top with the carrots then scatter over the remaining wheat. Drizzle generously with olive oil and squeeze over the juice of half a lemon. Sprinkle with salt and pepper then scatter over the coriander.
Menu: Serve with Slow-Cooked Spiced Shoulder of Lamb, Rice with Puy Lentils and Roasted Nuts, and Winter Greens Salad with Mint Dressing.
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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!