Roasted Carrots with Yoghurt and Cracked Wheat

, from Issue #61. September, 2015
Photography by Manja Wachsmuth.
Roasted Carrots with Yoghurt and Cracked Wheat

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


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


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 LambRice with Puy Lentils and Roasted Nuts, and Winter Greens Salad with Mint Dressing.