Roasted Coronation Carrot Salad over Wild Rice
Ingredients (serves 4)
1 bunch 340g young carrots with greens
2 tablespoons sunflower seeds, roasted and hulled
1/2 small garlic clove
1 1/2 teaspoons lemon zest
3 tablespoons dried goji berries
1 tablespoon sesame seeds, unhulled and toasted
1 teaspoon coriander seeds
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (125g) cooked brown and wild rice blend (unseasoned)
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
Preheat the oven to 204°C. Remove the greens from the carrots and set aside 1/4 cup (5g); discard or compost the remaining. Put the carrot greens on a cutting board. Add the sunflower seeds, garlic and lemon zest, and chop until the mixture is finely chopped. Stir in the goji berries and sesame seeds; set aside.
Wash the carrots thoroughly, especially around the top. Don't peel them unless absolutely necessary. Cut the largest carrots in half lengthwise (leave slender carrots whole) and place in a large bowl. Crush the coriander seeds in a mortar and pestle or on a cutting board with the bottom of a small pan. Add to the carrots along with the oil, salt and pepper; toss to combine. Arrange on a small baking sheet in an even layer and roast until the carrots are tender and browned on the edges, 25–35 minutes.
Meanwhile, heat the wild rice blend according to package instructions. Arrange on a serving platter in an even layer. Gently toss the roasted carrots with the lemon juice and maple syrup. Arrange the carrots on top of the rice and sprinkle with the carrot top and seed mixture. Serve warm.