Roasted new carrots, cauliflower, grains & carrot-top dressing served in bowls

Roasted new carrots, cauliflower, grains & carrot-top dressing

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(1 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 6-8

Try this warm grains salad, featuring carrots, cauliflower and green beans. It uses the whole vegetables - stalks and all - which are just as delicious

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving (8)

  • kcal290
  • fat18g
  • saturates1g
  • carbs23g
  • sugars7g
  • fibre7g
  • protein5g
  • salt0.3g
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Ingredients

  • 1 cauliflower, cut into florets, leaves cut into small pieces and stalks trimmed and cut into chunks
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400g bunch new season carrots with tops, peeled and tops trimmed and reserved for the dressing (see below)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp cumin seeds
  • 2 tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 3 tbsp rapeseed oil or olive oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 200g spelt or pearl barley
  • 100g green beans, trimmed

For the dressing

  • carrot tops, see above
  • 2 handfuls parsley leaves
  • 1 handful mint leaves
  • 1 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 tbsp Dijon mustard
  • 100ml rapeseed oil or olive oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tbsp cider or malt vinegar

Method

  1. Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.

  2. While the veg are roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.

  3. To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.

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