winter taboulf & roasted carrots
serves 4 | prep 15 mins | cooking 30 mins
2 bunches baby carrots, scrubbed, trimmed (halved lengthways, if large)
1 tsp ground cumin
1 tbs pomegranate molasses
1 tbs extra virgin olive oil
1 large red onion, cut into thin wedges
120g (¾ cup) tri-colour quinoa, rinsed, drained
150g trimmed kale leaves
½ cup chopped fresh continental parsley leaves
45g (¼ cup) pomegranate arils
3 green shallots, thinly sliced
2 tbs toasted pepitas
2 tbs fresh lemon juice
1 tbs tahini
Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place carrot, cumin, 2 tsp pomegranate molasses and 2 tsp oil in a large bowl. Toss to combine. Arrange coated carrots on the prepared tray. Roast for 30 minutes, adding the onion in the last 10 minutes of cooking, or until golden and tender. Meanwhile, cook the quinoa in a saucepan of boiling water for 12 minutes or until just tender. Drain. Place kale in a large heatproof bowl. Cover with boiling water. Set aside for 30 seconds or Combine the quinoa, kale, parsley, the arils, shallot and pepitas in a bowl. Season. Combine the lemon juice, tahini and remaining oil in a small bowl. Spread serving plates with most of the dressing. Top with tabouli and carrot mixture. Drizzle over remaining dressing. Serve.
