Roasted spring carrots over herbed kamut with horseradish yoghurt sauce

Prep Time: 10
Cooking Time: 80
No of Serves: 6

Recipe courtesy of Campbell's Kitchen



1 ½ cups Kamut (Khorasan wheat)

4 ½ cups Campbell’s Real Stock – Salt-Reduced Chicken

2 bunches Dutch carrots (approx. 20 baby carrots), stems

reserved for garnish

1 cup baby spinach leaves or watercress

1 cup flat-leaf parsley

¾ cup chives, finely chopped

1 shallot, finely sliced

1 clove garlic, crushed

3 Tbsp olive oil

Freshly cracked black pepper

Horseradish Yoghurt Dressing

1 ½ cups natural yoghurt

Juice of ½ lemon

2 garlic cloves, crushed

3 Tbsp grated horseradish

2 Tbsp mint, finely chopped

Nutrition Information (per serve)

Energy 1556 kJ (372 calories)
Protein 13g
Total Fat 15g
Carbohydrates 45g
Saturated Fat 5g
Sugars 16g
Dietary Fibre 8g
Sodium 543mg


Bring Campbell’s Real Stock to boil in a saucepan. Add kamut grains. Cover, reduce heat to low and simmer for 45-60 minutes. Drain excess liquid. Set aside.

Preheat oven to 180oC. Rinse the carrots and remove the stems and set aside. Place carrots on a baking tray and coat with olive oil. Roast in the oven until lightly golden and just soft through the centre (10-20 minutes, depending on size of carrots). Set aside.

For the dressing, stir together all of the dressing ingredients. Cover and refrigerate until ready to serve.

In a large mixing bowl, toss together cooked kamut, spinach, parsley, chives, chopped carrot stems, shallot, garlic, olive oil and freshly cracked black pepper. To serve, spread salad onto a serving platter and top with roasted carrots. Drizzle yoghurt dressing over the carrots and garnish with leftover herbs and carrot stems.

Recipe courtesy of Campbell’s Kitchen, from
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