Harissa Roasted Carrots on Buckwheat Ingredients: ½ cup buckwheat, soaked in water overnight and drained 2 bunches baby carrots, tops trimmed 2 tbsp Harissa paste 1 tbsp Pomegranate molasses plus another ½ tbsp ½ cup almonds, roasted and chopped ½ pomegranate seeded 1 bunch parsley, chopped ½ bunch mint, chopped 3 spring onions, thinly sliced 2 tbsp olive oil juice of 1 lemon METHOD: Preheat oven to 180oC Toss carrots in harissa with 1 tbsp of molasses and bake for 30-40 mins (or until tender). Cool. Bring saucepan of water to boil and cook buckwheat for 3 minutes (or until tender). Drain and refresh under cool water. Mix remaining ½ tbsp molasses, lemon juice and olive oil and toss through buckwheat and spread on serving plate. Top with carrots and remaining ingredients. Enjoy!
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