Roasted carrots with orange, lemon and tabbouleh

A taste sensation

1 ratings

45 minutes
Serves 4
1 of 5 a day

Nutrition: Per serving

Kcal227
Fat8.7g
Salt0.3g
Sugar9.1g

Recipe by: Ryan Riley | Chef

A delicious blend of flavours and textures. The carrot not only provides a rich source of vitamin A, but also delivers one of your 5 A DAY! The zaatar also adds an extra taste sensation as well.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

6 medium-sized carrots, skin on and sliced lengthways
A drizzle of olive oil
120g bulgur wheat
Large bunch fresh parsley, chopped
30g sun-dried tomatoes, roughly chopped
Large bunch of fresh mint, chopped
A scattering of pomegranate seeds
1 large orange, zest and juice
1 large lemon, zest and juice
1 teaspoon zaatar
Freshly ground black pepper, to taste

To serve:

1 teaspoon zaatar
Small handful pomegranate seeds
Small handful fresh mint leaves

Method

Preheat the oven to 220oC/Fan 200oC.
Toss the carrots in a little olive oil, place on a baking tray and roast for 30 minutes, until caramelised and tender.
Meanwhile, put the bulgur wheat in a bowl, cover with boiling water, then cover the bowl with a plate or tea towel and set aside for 30 minutes, until tender, or cook to packet instructions.
Drain the bulgur wheat, add the chopped parsley, sun-dried tomatoes and mint and toss together. Transfer to a serving plate and scatter over the pomegranate seeds.
Combine the lemon and orange zest and juice in a bowl and pour the mixture over the hot carrots. Toss to coat. Add the carrots to the bulgur wheat and drizzle on any of the remaining liquid from the baking tray. Season with black pepper to taste, then sprinkle over the zaatar, pomegranate seeds, mint leaves and serve.