Eat The Seasons
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Title of recipe*
Roasted Carrot Salad
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1 bunch Dutch carrots 2 purple carrots 1 onion, peeled and sliced 2 tablespoons olive oil 50g/1.7 ozs farro 1/4 cup flaked almonds, toasted* 2 heaped tablespoons natural yogurt A small handful of parsley Salt and pepper to taste *To toast flaked almonds, bake in 160C/320F for 5 minutes.
Step 1 - Preheat oven to 220C/428F and line a baking tray with parchment. Wash the carrots and cut the tops off the purple carrots. The Dutch carrots are smaller and more tender so you can leave an inch of greens on them. Cut the purple carrots into batons, about the size of the Dutch carrots so that they roast at the same rate. Place the carrots and onion on the prepared tray and drizzle with oil. Bake for 40 minutes until caramelised, turning over with tongs half way through. Season the carrots with salt and black pepper. Step 2 - Meanwhile put 3/4 cup of water onto boil in a small saucepan and add the farro. Simmer for 25 minutes and then drain and rinse in a sieve. Step 3 - Using a soup spoon, spread a layer of the natural yogurt on the bottom of a serving plate. Top with the farro, then the carrots and onions and then the almonds and parsley.
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