Roasted Carrots with Quinoa, Green Olives and Honeycomb
Photography by Manja Wachsmuth.
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.
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