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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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.