Ingrédients
- 1 x 250g pouch of Merchant Gourmet Aromatic Persian-Style Quinoa & Lentils
- 2 large carrots, outer peel removed
- 2 tsp ground cumin
- 150g cucumber, cut into rounds
- 3 tbsp plain yoghurt
- Zest and juice of ½ small lemon
- Optional: pomegranate seeds to serve
Méthode
- Preheat the oven to 180 fan (200C).
- Peel the carrots into ribbons, then chop any remaining core into matchsticks and spread evenly across a large baking tray. Sprinkle with 1 tsp of the cumin and 1 tbsp olive oil, then mix until coated. Roast for 10 minutes, flipping half way.
- Meanwhile, put the yoghurt, lemon zest and juice, and the remaining 1 tsp cumin into a jar with a pinch of salt and 1 tbsp olive oil. Pop the lid on and shake to combine. Add 1-2 tbsp water until you reach the desired consistency.
- To serve, mix the grains, carrots and cucumber together, then place into bowls. Top with the yoghurt dressing and a handful of pomegranate seeds if desired.
Good to know!
Serve with falafel or bean burgers for a delicious spread.
