The sweet, tart, creamy and crunchy flavours and textures in this recipe all work together for a really tasty and wonderfully visual winter salad.
Serves: 6–8
INGREDIENTS
2 big bunches baby carrots or 8 medium carrots cut into long lengths
2 tablespoons olive oil
sea salt and ground pepper
1 cup thick plain yoghurt
½ cup white quinoa, cooked (see cook’s tip, previous page)
8 large pitted green olives, quartered
¼ cup pine nuts, toasted
honeycomb
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
METHOD
Preheat oven to 180°C fan bake.
Peel the carrots and place on a baking tray. Toss with the olive oil and season with salt and pepper. Roast until just tender and golden. Cool.
Dressing: Whisk all the ingredients in a bowl and season.
To assemble: Spread the yoghurt on a large platter and scatter over the quinoa.
Top with the carrots then the olives and nuts. Add dollops of honeycomb and spoon the dressing over everything.
Cook's tip: Put the quinoa in a fine sieve and rinse under cold water. Place in a medium saucepan with plenty of cold water. Bring to the boil then reduce the heat and cook at a fast simmer for about 10–15 minutes or until just cooked. Drain and rinse under cold water then drain well again. Spread out on a large plate to dry it out a little.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Aromatic Carrots with Seedy Couscous and Dukkah]()
RecipeAromatic Carrots with Seedy Couscous and Dukkah
Article by Sarah Tuck![Roasted Carrots with Yoghurt and Cracked Wheat]()
RecipeRoasted Carrots with Yoghurt and Cracked Wheat
Article by Claire Aldous![Potatoes, Kumara and Carrots Roasted in Herb and Garlic Butter with Sour Cream Dressing]()
RecipePotatoes, Kumara and Carrots Roasted in Herb and Garlic Butter with Sour Cream Dressing
Article by Claire Aldous![Roasted Autumn Vegetables with Raw Walnut Curry Cream]()
RecipeRoasted Autumn Vegetables with Raw Walnut Curry Cream
Article by Kelly Gibney
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.