52 weeks of little helps

Supergrain salad

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Peel 450g baby/small carrots and make sure they're roughly the same size, so they all cook evenly.
  2. In a large, ovenproof frying pan, toss the carrots with 1 heaped teaspoon cumin seeds, a pinch of sea salt and pepper, 1 tablespoon olive oil and the zest of a lemon. Cook on a medium-high heat for 10 mins, or until starting to colour, stirring regularly. Transfer the pan to the oven for 15-20 mins, or until the carrots are soft.
  3. To make the dressing, mix 1 tablespoon of tahini, 2 tablespoons natural yogurt and the juice of half a lemon with a pinch of salt and pepper.
  4. Pick and roughly chop 15g of mint leaves, reserving the prettier ones.
  5. When the carrots are done, remove the pan from the oven and return to a medium-high heat on the hob. Pull out a few of the crispy carrots and set aside, then stir a 250g pouch of wholegrain rice with haricot beans and quinoa into the pan until heated through.
  6. Tip onto a serving platter and sprinkle over the chopped mint. Squeeze over the remaining juice of half a lemon and season to taste.
  7. Remove the stone from an avocado, then scoop out the flesh of one half into little curls directly over the salad, arranging the crispy carrots on the top. Drizzle over the dressing and scatter with the reserved mint leaves. Serve with finely sliced chilli, toasted crushed nuts and warm flatbreads, if you like.

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Supergrain salad

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