Carrot, grain and tahini salad

11 INGREDIENTS • 4 STEPS • 30MIN

Carrot, grain and tahini salad

Recipe

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1 rating
Make sweet, delicate baby carrots the main event in a hearty grain salad, with a creamy tahini dressing and crunchy, spicy topping.
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Make sweet, delicate baby carrots the main event in a hearty grain salad, with a creamy tahini dressing and crunchy, spicy topping.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
400 g
baby carrots
1 tsp
coriander seeds, crushed
1 tsp
ground cumin
1 pinch
chilli flakes
250 g
M&S rice and quinoa
4
M&S large free-range eggs
4 tbsp
M&S tahini
1
M&S Remarksable Value lemon, juiced
1 clove
M&S Remarksable Value garlic, grated
2 tbsp
M&S dukkah
1 handful
parsley, torn

Nutrition per serving

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Calories
441kcal
Fat
19.1 g
Saturates
3.5 g
Sugars
5.4 g
Salt
233.1 mg
Love This Recipe?
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Carrot, grain and tahini salad
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat the oven to 200°C/180°C fan. Toss the carrots (400 g) with 1 tbsp olive oil, the coriander seeds (1 tsp), the cumin (1 tsp), the chilli flakes (1 pinch) and 1/2 tsp salt. Tip them onto a flat baking tray and roast for 20-25 minutes.
step 2
Meanwhile, cook the quinoa and bulgur wheat (250 g) according to the pack instructions. Drain, then toss with 1 tbsp olive oil and some seasoning. Boil the eggs (4) in simmering water for 6 1/2 minutes. Set them aside in iced water to cool down, then cut into halves.
step 3
Mix the tahini (4 tbsp), M&S Remarksable Value lemon (1), garlic (1 clove) and 5-6 tbsp warm water in a bowl to make a dressing. Season with a little salt.
step 4
Toss the carrots and quinoa together and spread out onto a serving plate. Top with the eggs and the dressing, then scatter over the dukkah (2 tbsp) and parsley (1 handful).
step 4 Toss the carrots and quinoa together and spread out onto a serving plate. Top with the eggs and the dressing, then scatter over the dukkah (2 tbsp) and parsley (1 handful).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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