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Recipes

Roasted heirloom carrot salad with lemon yoghurt sauce

35 mins cook| 4 servings

Ingredients

Roasted Carrots

  • 1 bunch heirloom carrots
  • 2 tbsp olive oil
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp Vancouver Island Sea Salt (fine)
  • 1/2 tsp coriander
  • 1/4 tsp pepper
  • 1/4 tsp cinnamon

 

Salad

  • 1/4 cup Greek yoghurt (plain)
  • 1 tsp grated lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 pc red Thai chilli pepper, thinly sliced
  • 1/2 tsp Vancouver Island Sea Salt (fine)
  • 3 cups arugula
  • 3 cups radicchio, torn
  • 1 cup cooked French green lentils
  • 1/4 cup toasted pumpkin seeds
  • 2 tbsp finely chopped cilantro
  • Vancouver Island Sea Salt – Kelp Salt

Method

Roasted Carrots

Step 1.
Preheat oven to 400?F (200?C).

Step 2.
Toss together carrots, oil, thyme, honey, garlic, cumin, Fine Sea Salt, coriander, pepper and cinnamon. Arrange on parchment paper–lined baking sheet.

Step 3.
Roast for 20 to 25 minutes or until golden brown and tender.

 

Salad

Step 1.
Whisk together yogurt, lemon zest, lemon juice, cider vinegar, oil, garlic, chili pepper and Fine Sea Salt.

Step 2.
Toss together arugula and radicchio. Divide among 4 plates. Scatter lentils over top; arrange carrots on top.

Step 3.
Drizzle with yogurt sauce. Garnish with pumpkin seeds and cilantro. Sprinkle with Kelp Sea Salt Flakes to finish.