The sweet, tart, creamy and crunchy flavours and textures in this recipe all work together for a really tasty and wonderfully visual winter salad.
Serves: 6–8
INGREDIENTS
2 big bunches baby carrots or 8 medium carrots cut into long lengths
2 tablespoons olive oil
sea salt and ground pepper
1 cup thick plain yoghurt
½ cup white quinoa, cooked (see cook’s tip, previous page)
8 large pitted green olives, quartered
¼ cup pine nuts, toasted
honeycomb
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
METHOD
Preheat oven to 180°C fan bake.
Peel the carrots and place on a baking tray. Toss with the olive oil and season with salt and pepper. Roast until just tender and golden. Cool.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Spread the yoghurt on a large platter and scatter over the quinoa.
Top with the carrots then the olives and nuts. Add dollops of honeycomb and spoon the dressing over everything.
Cook's tip: Put the quinoa in a fine sieve and rinse under cold water. Place in a medium saucepan with plenty of cold water. Bring to the boil then reduce the heat and cook at a fast simmer for about 10–15 minutes or until just cooked. Drain and rinse under cold water then drain well again. Spread out on a large plate to dry it out a little.
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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!