Healthy summer recipe for 6-8 people, takes only 20 mins; recipe has cauliflower, carrot, cumin seeds, honey, rapeseed oil, pearl barley, green beans, carrot tops, parsley leaves, mint leaves, capers, dijon mustard, rapeseed oil and malt vinegar.
Roasted new carrots, cauliflower, grains & carrot-top dressing
Course: Healthy summer
Servings
6 - 8
servings
Prep time
20 mins
Ingredients
- Carrot: 400g bunch new season carrots with tops, peeled and tops trimmed and reserved for the dressing (see below)
- Dijon Mustard: 1 tbsp Dijon mustard
- Rapeseed Oil: 3 tbsp rapeseed oil or olive oil
- Honey: 2 tsp honey
- Cauliflower: 1 cauliflower, cut into florets, leaves cut into small pieces and stalks trimmed and cut into chunks
- Cumin Seeds: 2 tsp cumin seeds
- Green Beans: 100g green beans, trimmed
- Capers: 1 tbsp capers
- Mint Leaves: 1 handful mint leaves
- Pearl Barley: 200g spelt or pearl barley
- Carrot Tops: carrot tops, see above
- Parsley Leaves: 2 handfuls parsley leaves
- Malt Vinegar: 1 tbsp cider or malt vinegar
Directions
- 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 shallowroasting tinwith baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.
- 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.
- To make the dressing, tip all the ingredients into a smallfood processoror 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.
