Roasted spring carrots over herbed kamut with horseradish yoghurt sauce
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)|
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.