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Harissa-roasted carrot, beetroot & cannellini bean salad
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• 2 x 150g packs baby topped carrots
• 1 unwaxed lemon, zest and juice of 1⁄2, 1⁄2 finely sliced
• 11⁄2 tbsp rose harissa
• 1 tsp cumin seeds
• 4 cloves garlic, 2 crushed, 2 unpeeled
• 1 tsp maple syrup
• 11⁄2 tbsp olive oil
• 500g pack bunched raw beetroot, scrubbed
• 60g non-dairy oat yogurt alternative
• 400g can cannellini beans, drained and rinsed
• 1⁄2 x 20g pack dill, stalks finely chopped, fronds roughly chopped
• 250g pack ready-cooked red and white quinoa
• 100g pack baby leaf herb salad
1. Preheat the oven to 200oC, gas mark 6. Put the carrots in a roasting tin with the lemon slices, harissa, cumin, crushed garlic, maple syrup and 1 tbsp olive oil; season and toss together. Roast for 30-40 minutes, until almost tender.
2. Meanwhile, remove the stalks from the beetroot, finely chop (discarding any leaves) and set aside. Cut the beetroot into wedges and put in a second roasting tin with 1⁄2 tbsp olive oil; season. Roast for 35 minutes, until tender, adding the beetroot stalks and unpeeled garlic cloves for the final 15 minutes.
3. In a small bowl, mix together the oat yogurt alternative, lemon zest and juice, plus 1⁄2 the dill fronds; season. When the carrots are almost tender, toss through the cannellini beans and dill stalks; cook for a further 5 minutes, until tender all the way through. Heat the quinoa according to pack instructions. When everything is cooked, carefully remove the unpeeled garlic from the tin, peel and mash into the yogurt mixture. Put the salad leaves in a large bowl with the quinoa and vegetables. Gently toss together, then divide between
4 plates. To serve, drizzle over the yogurt dressing and scatter with the remaining dill fronds.
Typical values per serving:
Vegetarian/vegan/3 of your 5 a day