Roasted Carrot, Radicchio & Toasted Walnut Salad with Orange & Umeboshi Dressing
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For me, the sides and salads on my Christmas menu are the main event and where I like to get really creative. This delicious salad has a fresh and zesty dressing which is perfect paired with both seafood or meat on Christmas Day.
Carrots are also a very good source of pro-vitamin A, which is vital for supporting healthy mucous membranes in the gut and skin.
Ingredients
- 135 g (3/4 cup) black or tri-colour quinoa, thoroughly rinsed
- 375 ml (11⁄2 cups) water
- 500 g (approx. 1 bunch) Dutch carrots, tops trimmed
- 2 tablespoons ghee or olive oil
- 1 teaspoon ground coriander
- 200 g (approx. 1–2 heads) radicchio, leaves separated
- 1 large handful mint
- 35 g (1⁄3 cup) walnuts, toasted & coarsely chopped
- For the dressing:
- Finely grated zest of 1 unwaxed orange
- 60 ml (2 fl oz/1⁄4 cup) freshly squeezed orange juice
- 2 umeboshi salted plums, pitted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon warm water
- 2 teaspoons manuka honey
- freshly ground black pepper, to taste
Method
- Preheat the oven to 200°C (400°F/Gas Mark 6). In a medium saucepan, combine the quinoa and water and bring to the boil. Cover and reduce the heat to a gentle simmer. Cook the quinoa for 15 minutes until almost all of the water has been absorbed. Remove the pan from the heat and let sit, covered, for another 5 minutes, or until the quinoa’s ‘tails’ have sprouted and the remaining water has been absorbed.
- Spread the quinoa out on a tray and set aside to cool. Arrange the carrots in a baking tray, dot with ghee and sprinkle with ground coriander. Roast for 15 minutes, or until just tender and beginning to caramelise. Set aside to cool.
- To make the dressing, blend all ingredients except for the pepper in a small food processor. Season with pepper.
- Combine the quinoa, carrots, radicchio, mint and walnuts in a large bowl. Drizzle with dressing and toss to combine.
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