Ingredients
- Carrots 1kg, peeled
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Salted Butter 1 tbsp
- Fennel seeds ½ tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Quinoa 300g
- Chicken stock 600ml
- Yoghurt 2 tbsp
- Dukkah 2 tbsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Roasted carrots with fennel and quinoa dukkah
Middle Eastern 15 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- 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.
- 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.
- 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.
- Finish with dukkah.