This salad brings together the sweetness of honey-mustard roasted carrots, nutty quinoa, and fresh herbs for a flavourful and healthy salad. Perfect for entertaining this festive season.
Ingredients:
Salad
- 500g baby carrots
- 1 Tbsp whole grain mustard
- 2 tsp honey
- Olive oil
- Salt and pepper
- ¾ cup white quinoa
- 120g rocket, 1 bag
- ¼ cup pickled onions*
- ¼ cup italian parsley, roughly chopped
- ⅓ cup pistachios, roughly chopped
Dressing
- ¼ cup olive oil
- 3 Tbsp red wine vinegar
- 1 tsp wholegrain mustard
- Salt and pepper to taste
Method:
- Preheat the oven to 200 degrees, fan bake.
- Cook the quinoa as per packet instructions, then let it cool.
- Arrange the carrots on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes.
- Prepare the salad dressing, combine the olive oil, red wine vinegar, whole grain mustard, salt, and pepper in a jar, then shake well to combine.
- Once the quinoa is cool, pour over the dressing and toss to combine.
- Mix the honey and mustard with a drizzle of olive oil. Spoon this mixture over the carrots and return to the oven for an additional 10 minutes until golden and caramelised.
- Assemble the salad - on a large platter, layer the quinoa with rocket leaves, alternating until both are used up. Top with the roasted carrots, pickled onions, parsley, and a sprinkle of pistachios.
*Quick pickled onions
- 1 red onion, finely sliced
- ¼ cup boiling water
- 1 tsp sugar
- 1 tsp salt
- ½ cup red wine vinegar
- Add the sugar, salt and boiling water to a glass jar and mix well until the salt and sugar have dissolved.
- Add the red wine vinegar and then add the onions.
- Let pickle for at least 30 minutes but ideally a couple of hours.
- Store in the fridge for up to a week.
Serves 6 as a side.