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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Aromatic Carrots with Seedy Couscous and Dukkah]()
RecipeAromatic Carrots with Seedy Couscous and Dukkah
Article by Sarah Tuck![Roasted Carrots with Yoghurt and Cracked Wheat]()
RecipeRoasted Carrots with Yoghurt and Cracked Wheat
Article by Claire Aldous![Potatoes, Kumara and Carrots Roasted in Herb and Garlic Butter with Sour Cream Dressing]()
RecipePotatoes, Kumara and Carrots Roasted in Herb and Garlic Butter with Sour Cream Dressing
Article by Claire Aldous![Roasted Autumn Vegetables with Raw Walnut Curry Cream]()
RecipeRoasted Autumn Vegetables with Raw Walnut Curry Cream
Article by Kelly Gibney
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.