This a beautiful dish served with a nut roast with all the trimmings of gravy and roast potatoes. It’s also a gorgeous offering for a bbq along with other salads or can just be enjoyed as a meal.
YOU NEED
3 carrots, peeled and cut into chunky rounds
1 small sweet potato, cut into chunks
¾ cup of orange juice
3 tablespoons of pomegranate molasses
½ teaspoon Chinese five spice mix
1 handful of coriander roots, washed well and sliced finely
1 handful of fresh spinach
1 handful of raw walnuts
2 tablespoons of olive oil and some extra for serving
salt and pepper for seasoning
# optional pomegranate seeds for garnish
YOU DO
Pre heat your oven to 200c
Steam the carrots till they are partly cooked. You want to remove them when you can pierce them with a skewer or fork but you still get some resistance.
Place the cooked carrots and raw sweet potato chunks into a large bowl.
Combine the molasses, orange juice, the 2 teaspoons of olive oil and spice mix and pour into the bowl with the carrots and sweet potato. Stir well to combine
Place everything into a lightly greased oven tray and cook till the vegetables are tender and caramelised. This will take 30 – 40 minutes
Once the carrots and potato have finished cooking, remove them from the oven. Then very gently mix them with the coriander roots, walnuts, spinach, a little more olive oil and season with salt and pepper.
Garnish with pomegranate seeds and serve.
Serve warm or cold.
Yields: Makes enough for a lunch for one person or a small side for up to 4 people.
Time: 10 minutes prep and about 40 minutes cooking
Notes: I cook my carrots while I am gathering all my ingredients and doing my prep.
I would normally put pumpkin in this too because it adds sweetness to the salad which is a lovely balance for the sour of the pomegranate molasses.
