June 24, 2017 / Lyn Jones / 0 Comments
Tasty. Try not to buy massive beetroot, they don’t taste that good. Serves 4
Ingredients
8 x red or golden beetroots (golf-ball-sized), scrubbed clean
Olive oil
200g quinoa, cooked and drained
2 handfuls of walnuts, roughly chopped
A handful each of mint, parsley and dill, roughly chopped
Juice of 1 lemon
100g ricotta
1 tbsp pomegranate molasses or balsamic vinegar, mixed with 1 tbsp olive oil
1. Bring a large pan of salted water to the boil and cook the beetroot for 20–25 minutes until soft (you can easily insert a skewer). When cooked, remove from water and leave to cool. Then peel them by squashing them a bit with your hands — the skins should slip off. Cut into wedges and dress with salt, pepper and a little olive oil.
2. In another bowl combine quinoa, walnuts & herbs. Squeeze over the lemon, add a splash of oil and season to taste.
3. Spoon quinoa into a large serving bowl (or divide between plates) and top with the beetroots. Crumble over the ricotta and finish off with a drizzle of the pomegranate molasses and oil mixture. You can also add a sprinkle of sumac, if you have it.
June 11, 2017 / Lyn Jones / 0 Comments
I absolutely LOVE this salad! It’s a staple in my home and it’s delicious warm straight out of the oven or cold the next day for a delicious healthy lunch. Roasting brings out the natural flavours of the carrot and the dukkah intensifies the deliciousness. Simple to make and delicious to eat. Enjoy.
1.5 kgs Organic Carrots (I used assorted Heirloom carrots)
3 tablespoons olive oil – I used a lovely lemon scented olive oil
sea salt – good pinch
Fresh thyme – few sprigs
1 lemon
2 large handfuls rocket leaves
Labne to serve
Almond Dukkah to serve
- Preheat your oven to 180 C.
- Cut the carrots in half then into lengths and place onto a baking tray.
- Drizzle with olive oil and season with the salt.
- Massage the oil and salt over the carrots and add thyme.
- Spread the carrots out onto 2 baking trays to create room for even roasting if you feel it’s necessary.
- Roast for 40 minutes or until golden and softened.
- Remove from the oven and allow to cool slightly.
- Place the carrots into a bowl and fold through rocket leaves gently.
- Pile onto a serving board.
- Squeeze over a little lemon juice and top with labne and Almond Dukkah (https://www.thehealthychef.com/2013/12/dukkah/)
NOTES:
* see own recipe in Lyn Recipes