zoom Carrots, feta & grains with pomegranate molasses
  • Save to your scrapbook
  • Save to your scrapbook

    Carrots, feta & grains with pomegranate molasses

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Carrots, feta & grains with pomegranate molasses

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes

    Serves: 2

    Ingredients

    250g Waitrose Duchy Organic Bunched Carrots, washed, trimmed and cut into slim batons the length of the carrot
    1 tbsp olive oil
    ½ tbsp Cooks’ Ingredients Herby Zaatar, or Bart Blends Zatar
    75g Waitrose Love Life Quick Cook Freekeh & Quinoa
    ½ x 28g pack coriander, stems finely chopped, leaves roughly chopped
    50g feta, crumbled
    1 tbsp Cooks’ Ingredients Pomegranate Molasses, plus more if liked

    Method

    1. Preheat the oven to 220°C, gas mark 7 and bring a pan of salted water to the boil. Toss the carrots, oil and seasoning in a large roasting tin. Roast at the top of the oven for 20 minutes, toss in the zaatar then cook for 5 minutes more until golden and tender.

    2. Meanwhile, boil the quinoa and freekeh for 15 minutes until the quinoa grains sprout little ‘tails’. Drain well then tip into a large serving bowl. Stir now and again to help speed up cooling.

    3. When ready, toss the carrots into the warm grains. Fold in the coriander stems, most of the leaves, plus most of the feta then season. Mound onto a plate, top with more coriander and cheese then drizzle with the molasses. Serve at room temperature.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary