Lightly caramelized carrots need just a drizzle of olive oil and lemon juice to make a simple vegetable accompaniment. Cooked quinoa, pearl barley or farro can replace the cracked wheat.
Serves: 4–6
INGREDIENTS
2 bunches small carrots, tops trimmed
2 tablespoons olive oil
1/3 cup cracked wheat
1 cup thick plain yoghurt
small handful coriander
sea salt and ground pepper
olive oil for drizzling
1 lemon
METHOD
Preheat the oven to 180°C fan bake.
Halve any large carrots lengthways. Place on a lined baking tray and toss with olive oil, salt and pepper. Roast until just tender.
Put the cracked wheat in a bowl and add ½ cup of boiling water and a pinch of salt. Leave for 15 minutes to absorb the water.
To serve: Spread the yoghurt on a large platter and sprinkle over most of the cracked wheat.
Top with the carrots then scatter over the remaining wheat. Drizzle generously with olive oil and squeeze over the juice of half a lemon. Sprinkle with salt and pepper then scatter over the coriander.
Menu: Serve with Slow-Cooked Spiced Shoulder of Lamb, Rice with Puy Lentils and Roasted Nuts, and Winter Greens Salad with Mint Dressing.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.