As we come into Autumn, a warm roasted carrot salad is the perfect dish for the turning weather. Serve this on its own or alongside other salads or a tart. It's great as a packed lunch too!
Serves 2-4 depending on whether you serve it on its own or as a side.
Ingredients
A handful of carrots - slightly up to you how many depending on size.
2 heads of chicory
1 red onion
250g farro (uncooked)
Handful fresh parsley - flatleaf preferable, but curly also fine
150g natural yoghurt
Juice of 1/4 lemon
Good quality extra-virgin olive oil (not essential but makes a big difference to flavour)
1 tbsp Za'atar
1 tsp sumac
Chilli jam to serve - check the label for ingredients that don't need to be there. Sugar is the key preservative so it shouldn't need lots of things you don't recognise.
Method
Pre-heat the oven to 220 degrees Celsius. If your carrots are huge, cut them into halves or quarters lengthways. Put them in a roasting tray with a drizzle of oil and sprinkle the Za'atar on top. Roast in the oven for 20 minutes.
Cook the farro in a large pot of boiling water as per the pack instructions, should be around 15-20 minutes. Drain once cooked.
Cut the red onion into quarters and toss into the tray with the carrots. Roast together for another 15 minutes or so until soft and golden but not starting to catch.
In a small bowl, mix together the yoghurt, sumac and lemon juice with a good pinch of salt and pepper.
Trip the chicory and break apart each leaf, and roughly chop the parsley.
In your serving bowl, mix together the farro, chicory, parsley, carrots and red onions. Season with a good slug of extra-virgin olive oil, salt and pepper.
Dress with the yoghurt and dollops of chilli jam, depending on spice levels!
Comments