Homes & Gardens




360ml water

2 tsp ground turmeric

½ tsp salt, plus more to taste

200g quinoa

400g tin chickpeas, rinsed and drained 6 tbsp extra-virgin olive oil, plus more for brushing

1 shallot, finely chopped

75ml fresh lemon juice

2 garlic cloves, finely grated or crushed Freshly ground black pepper

1 small bunch Lacinato kale, centre ribs removed, leaves cut into thin ribbons 80g dried sour cherries, currants or golden raisins

2 bunches thin carrots

1 rounded tsp cumin seeds

1 rounded tsp fennel seeds

1 scant tsp red pepper flakes

2 bunches rocket leaves

Aleppo pepper, for sprinkling

Roasted hulled sunflower seeds (optional)


250ml plain yogurt

1 tbsp extra-virgin olive oil

1 scant tsp salt

2 garlic cloves, finely grated or crushed

■ Bring the water, 1 tsp of turmeric and the salt to a simmer in a pan over medium heat. Add the quinoa, cover and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Fluff with a fork, mix in the chickpeas, and cool. Preheat the oven to 220°C/gas 7.

■ Whisk together 4 tbsp of the oil with the shallot, lemon juice, garlic and remaining 1 tsp turmeric in a small bowl for the dressing. Season generously with salt and pepper.

■ In a large bowl, combine the kale with 1 tbsp of the remaining oil and massage with your hands to tenderise the kale. Add the quinoa mixture and sour cherries and toss well.

■ Brush a baking tray with oil. Toss the carrots with the remaining 1 tbsp oil on the tray and spread out evenly. Sprinkle the carrots with the cumin seeds, fennel seeds and red pepper flakes. Sprinkle lightly with salt. Roast the carrots until tender, stirring once, about 18 minutes.

■ Meanwhile, whisk the dressing to blend, pour it over the quinoa, then add the rocket and toss well. Transfer the salad to a platter. Top with the carrots and sprinkle with Aleppo pepper. Serve with garlicky yogurt – simply stir all those ingredient­s together in a bowl – and a scattering of sunflower seeds, if desired.

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