Roast car­rot and quinoa salad with miso dress­ing


Simply You - - Living -

1kg car­rots, peeled, topped and tailed Good splash or two of light olive oil Flaky salt and black pep­per

200g red quinoa

350g rocket

½ small radic­chio

2 tbsp olive oil

250g hal­loumi

2 avo­ca­dos (op­tional) 1 Pre­heat the oven to 160°C.

2 Cut the car­rots on the di­ag­o­nal – you want about 3 pieces from each car­rot. Brush a large roast­ing tray with some of the olive oil and spread out the car­rots. Now pour in some more olive oil and use your hands to mix it through un­til the car­rots are coated all over. Sprin­kle with salt and pep­per. Pour a 2mm layer of wa­ter into the tray, then cover with foil and roast in the oven for 30 min­utes. When the car­rots are al­most done, re­move foil and cook for a fur­ther 10 min­utes, un­til caramelised.

3 Bring a lar­gish saucepan of wa­ter to the boil and add the quinoa. Cook un­til ten­der (10-15 min­utes). The quinoa is cooked once it puffs up and be­comes translu­cent. Once cooked, drain wa­ter and leave to cool.

4 Spread rocket evenly be­tween four plates, lay­ing it to the edges. Tear radic­chio into pieces and scat­ter over the rocket. Sprin­kle over a lit­tle salt. Place a cup of cooked quinoa in the mid­dle of each plate on top of the rocket and radic­chio. Spoon a good 1½ ta­ble­spoons of miso dress­ing (see recipe, be­low right) on top of the quinoa, then place 5 or 6 car­rot pieces around this.

5 Put a small pan with olive oil on medium heat. When the pan is quite hot, slice hal­loumi into thick strips and brown in the pan on both sides.

6 Di­vide hal­loumi be­tween the sal­ads, plac­ing the slices in be­tween the car­rots. 7 Serve with sliced avocado, if de­sired.

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