Roasted Carrots with Quinoa, Green Olives and Honeycomb
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
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #66
May 27, 2016
ingredients
2 big bunches baby carrots or 8 medium carrots cut ...
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 ...
