500g(1 average bunch) of carrots, scrubbed and leaves removedlarge carrots cut in half lengthways
2 or 3 stemsof thymeplus more for serving
¼tsp eachsea salt and freshly cracked black pepper
100g(just under ½ a cup) of baby spinach
1small red onioncut in half and sliced
30g(just under ¼ cup) hazelnutsroughly chopped
For the orange mustard dressing
50ml(just under ¼ cup) of extra virgin olive oil
40mlof fresh orange juice, the juice of half an orange
¼tspcracked black pepper
Preheat the oven to 200 degrees C, 392F. I use a fan assisted, electric oven, please adjust according to your own oven.
Place the carrots on a baking tray then drizzle over the olive oil and maple syrup. Add the thyme sprigs, plucking a good few leaves to sprinkle over the carrots. Add the sea salt and pepper then give everything a good toss and roast in the oven for 30 minutes or until the carrots are cooked through. Give the tray a shake halfway through cooking.
Thoroughly rinse the buckwheat then cook according to the packet. I toast my buckwheat first in a hot skillet but that's optional. When the buckwheat is cooked leave to cool. Fluff it up with a fork when you are ready to add it to the salad.
Add the cranberries to a small bowl, cover with just boiled water then leave to plump up. Drain when ready to add them to the salad.
Add the spinach, red onion, cranberries and buckwheat to a large serving dish. Top with the roasted carrots and the chopped hazelnuts. If you are serving the salad straight away then add the dressing to the salad. If not serve with the dressing on the side. I always prefer to add my own dressing.
To make the orange and mustard dressing
Whisk all the dressing ingredients together then leave in the fridge until you are ready to serve.
Calories are approximate and are for the salad only, they do not include the dressing. I use a metric scale to weigh all ingredients so cup sizes are also approximate.
Don't like buckwheat? Try quinoa or couscous.
Tray adding some creamy goat's cheese for a veggie option.