Cumin Roasted Carrot and Beetroot Salad
A wholesome wintery salad bursting with earthy flavours. This warm salad makes an ideal lighter dinner option or a very tasty lunchtime treat.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 210°C/190°C fan and line a large tray with baking parchment. Cut the carrots into 2-3 cm pieces, cut on the angle and cut the cooked beetroot into wedges around the same size. Tumble them onto a large baking tray so everything sits in one layer and drizzle with about 1/2 of the extra virgin olive oil, half of the pomegranate molasses the cumin seeds, chilli flakes and season generously with salt and pepper. Place the tray into the oven to roast for 35 minutes until the carrots are tender and caramelised.
Step 2
Meanwhile, cook the grains in boiling salted water (add a veggie stock cube for extra flavour) for 12-15 minutes until tender. Skim off the scum as the grains boil. Once cooked, drain and leave to cool while you wait for the carrots to cook and you make the dressing.
Step 3
Place the tahini, natural yoghurt, grated garlic and remaining pomegranate molasses into a small bowl. Season with salt and pepper and loosen the sauce with the lemon juice and the same amount of warm water. The dressing should be the consistency of double cream so add a little more water if needed.
Step 4
Once the carrot and beetroot are nearly cooked scatter over the broccoli and cook for a further 10 minutes. Once the broccoli is cooked and the carrots caramelised, remove them from the oven and toss with the cooked grains. Drizzle over the tahini dressing and a little more pomegranate molasses if you wish and pile onto plates. To make it really special, crumble over a little feta cheese, which is totally optional and finish with the sliced spring onions. Enjoy while warm.
- Ingredients
- Based on 4 servings
-
2 tbsp Pomegranate Molasses 1x Odysea Pomegranate Molasses 250ml -
0.5 Garlic Clove 1x Sainsbury's Garlic -
250g Mixed Raw Grains 1x Sainsbury's Quick Cook Salad Grain Mix, Inspired to Cook 250g -
0.5 Dried Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
2 tbsp Tahini Paste 1x Al'Fez Middle Eastern Natural Tahini 160g
-
500g Cooked Beetroot, cut into wedges 2x Sainsbury's Beetroot Vacuum Pack 250g -
100g Feta, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
4 tbsp Natural Yoghurt 1x Sainsbury's Natural Yogurt 500g -
4 Spring Onions, finely sliced on the angle 1x Sainsbury's Spring Onions Bunch 100g -
200g Tenderstem Broccoli, cut in half lengthways in thick 1x Sainsbury's Tenderstem Broccoli 200g -
650g Carrots, peeled and cut diagonally into 2-3cm pieces 1x Sainsbury's Carrots 1kg -
0.5 Lemon Juice, a squeeze 1x Sainsbury's Lemons -
2 tsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g