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Roast Carrot, Quinoa & Pistachio Salad

Roast Carrot, Quinoa & Pistachio Salad
Serves: 4 - 6 people
Look no further than this plate of piled-high goodness for a show-stopping family/party-pleaser!

Ingredients

For: 4 - 6 people

SALAD

  • 5  carrotss  cut length ways, into 1 cm
  • 3 cups rocket 
  • 1 cup dry quinoa  cooked and cooled
  • 1/2 cup pistachios  toasted
  • 1 bunch flat-leaf parsley  chopped
  • 1/4 cup sultanas  (optional)
  • 1 tbsp orange rind 

CARROT MARINADE

  • 1/4 cup fresh orange juice 
  • 1 tbsp maple syrup 
  • 1/2 tsp cinnamon or all spice 

SALAD DRESSING

  • 1/4 cup fresh orange juice 
  • 2 tbsp extra virgin olive oil 
  • 1 tbsp white wine vinegar  (optional)
  •   Sea/Rock Salt and Cracked Black Pepper  to taste

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. Spread the sliced carrots over a lined baking tray and cover with the marinade, tossing with your hands to coat well. Bake for 30 mins or until golden. With 5 minutes to go, throw the pistachios in with the carrots and let them bake for the remaining time. Set aside.
  3. Meanwhile, spread the rocket out on a large plate/platter. Place the cooked quinoa on top and scatter with parsley.
  4. Whisk together the salad dressing in a jar, and set aside.
  5. Once the carrots and pistachios are ready, pile on top.
  6. Sprinkle with sultanas, if using, and finish with a dusting of orange rind.
  7. When ready to eat, drizzle with dressing and toss well.

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