| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 30 دقائق |
| عدد الأفراد | 6-9 |
| مطبخ | Middle Eastern |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل PDF1
Preheat the oven to 180°C, gas mark 4.
2
Toss the carrots with olive oil, butter, fennel seeds, salt and pepper. Spread onto a roasting tray and roast for 30 minutes until tender and caramelised.
3
Meanwhile, toast the quinoa in a dry saucepan until lightly golden and fragrant. Add the chicken stock and cook according to the packet instructions until tender.
4
Spread the quinoa onto a serving platter. Arrange the roasted carrots on top. Mix the pan juices with the yoghurt and spoon over the carrots.
5
Finish with dukkah.
