Sweet Carrots Salad
Category
Salad
Servings
2
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Natascha Halici
Sweet baked carrots, fragrant spices, crunchy nuts and the rich, titillating taste of our plant-based goat cheese. C’est une magnifique salad de couscous.
Fancy a treat tonight?
Image from: Max & Bien
Ingredients
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• 150 grams of G-OATS CHEESE
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• 300 grams of couscous
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• 200 grams of rainbow carrot
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4 sprigs of mint
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2 tablespoons of crema di balsamico
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Handful of hazelnuts
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Handful of sliced almonds
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1 tablespoon of ras el hanout
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2 tablespoons of olive oil
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Pepper and salt
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(WINE PAIRING): Natural Orange Babba
Directions
Preheat the oven to 200 ° C.
Peel the rainbow carrot and cut it in half lengthwise. Mix this with 2 tablespoons of olive oil, salt and pepper and divide it over a baking tray. Roast the rainbow carrot for about 25 minutes. Toss halfway through.
Prepare the couscous according to the directions on the package. Mix the couscous with ras el hanout and mint, and season with salt and pepper.
Divide the grilled carrots over the plates of couscous, drizzle with crema di balsamico, garnish with crumbled G-OATS CHEESE and chopped hazelnut, and sprinkle some more mint to finish the dish.