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Five grain salad with roasted carrots, kale, walnuts, raisins & tahini
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6 medium carrots, scrubbed, trimmed and halved lengthways
3 tbsp olive oil
250g LoveLife Quick Cook Italian 5 Grains
150g Pentland Brig kale
70g walnuts, toasted and roughly chopped
60g raisins (I use flame raisins)
2 tbsp sherry vinegar
1 tsp Dijon mustard
1 tsp clear honey (or maple syrup to make it vegan)
1 tbsp tahini
2 sprigs mint, leaves only, roughly chopped
1. Preheat the oven to 200°C gas mark 6. Put the carrots on a baking tray and toss with 1 tbsp olive oil; season well. Roast for 30 minutes, shaking halfway through, until tender. Set aside.
2. Meanwhile, cook the grains according to pack instructions. Drain well, rinse with cold water and drain again.
3. Discard the stems from the kale. Wash the leaves in warm water, then dry and roughly chop. Put them in a large mixing bowl with ½ tbsp olive oil. Season and use clean hands to mix well, rubbing the oil into the leaves briefly, to soften them. Transfer the drained grains to the bowl of kale and mix well, then add the carrot, walnuts and raisins.
4. In a separate bowl, make a dressing by mixing the remaining 1½ tbsp olive oil with the vinegar, mustard, honey (or maple syrup), tahini, and some seasoning. Toss through the salad mixture, then add the mint and turn gently before serving.
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