ROASTED CARROT & GRAIN SALAD WITH CUMIN, FENUGREEK & RAISINS

Serves 4

2 Tbsp Olive Oil + 2 Tbsp Olive Oil

Salt and Pepper

2 tsp Cumin Seeds

2 tsp Fenugreek

1.5 lbs Small Heirloom Carrots (Approximately 16) - Cleaned

1 Cup Raisins

1.5 Cups Mixed Grain (brown rice, quinoa, sorghum, millet, etc) - Cooked Ahead of Time

425 Grams Labneh

Fresh Mint & Cilantro

Fresh Tomatoes

Preheat oven to 375. Drizzle 2Tbsp of olive oil on a sheet pan and sprinkle the salt, pepper, cumin seeds and fenugreek over top. Toss the carrots around in the oil and spread into a single layer. Roast for approximately 20 minutes and then sprinkle the raisins over top. Roast for a further 5-8 minutes until the carrots are lightly burnished and a little wrinkled. Remove from oven and place carrots/raisins on a separate plate.

Heat a large skillet over medium high heat. Add in the remaining 2 Tbsp olive oil as well as any remaining oil and seeds from the roasting tray. Place the cooked grain mix on top and press into a single layer.

Cook for 5-6 minutes until the bottom of the grains are golden and crispy.

To plate:

Place the grains on the base of the plate. Top with a couple spoonfuls of labneh. Add 4-5 carrots on top. Sprinkle raisins over and garnish with fresh mint and cilantro. Finish with a drizzle of olive oil and some fresh sliced tomato on the side.