Roasted spring carrot salad with bulgur, yoghurt and dates

Serves: 6
Course: Salads
Cooking Time: 0 hr 45 mins
  • 750g young carrots
  • Generous drizzle of olive oil
  • Salt and black pepper
  • 200g bulgur wheat
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp za’atar or ras el hanout
  • 200g dates, chopped
  • 80g whole salted almonds, chopped
  • 450ml hot vegetable or chicken stock
  • 200ml natural yoghurt
  • Fresh mint

1 Set the oven to 180 degrees.

2 Wash and trim the carrots, then cut in half lengthways and put in a large deep roasting tray. Drizzle with the olive oil, season and mix together so the carrots are coated in the oil.

3 Roast for 30 minutes, turning once or twice.

4 Scatter the bulgur in among the carrots, then add the spices, dates and almonds. Season, then pour the stock over the top.

5 Cover tightly with foil and put back in the oven for 15 minutes.

6 Remove the foil, fluff everything together.

7 Allow to cool, then transfer onto a platter.

8 Drizzle the yoghurt onto the platter and tear the mint over the top before serving.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford