Roasted Carrots with Goat Cheese and Buckwheat
Share this as nibbles or as a side dish to Steak or Chicken
Ingredients
- 300 gm Goat cheese (10.58 oz approx)
- 60 ml buttermilk (a little more if needed to mix the Goat cheese to a nice softish puree)
- 1/2 cup cooked buckwheat (buckwheat is gluten free but you could use farro if this doesn't matter to you)
- 1 bunch baby Carrots
- 80 ml lemon olive oil or plain olive oil (4 tablespoons)
- salt and pepper
- 6 Cherry Tomatoes
- 1/2 cup baby Kale leave (or rocket)
- 20 ml balsamic vinegar (1 Tablespoon)
Instructions
- Cook 1/2 cup of buckwheat in salted boiling water till tender and drain. Sprinkle with a little salt and pepper and 1 Tablespoon of lemon or other Olive Oil and 1 teaspoon of the balsamic, stir well to dress then set aside to cool
- Toss the baby carrots ( I left the stalks on but you can cut then off if you like!) and tomatoes in lemon oil and salt and pepper and then roast till tender.
- The tomatoes will be ready in 10 minutes so remove them and put them aside till the carrots are done. Approx 20 minutes, or till just tender.
- Mix the Goat cheese in a bowl with the buttermilk till nice and loose and spread onto a platter. Add the carrots, buckwheat and the tomatoes. Toss the Kale leaves in the balsamic and a drop of lemon oil and sprinkle any remaining dressing over the platter. Add the leaves to the platter.
- The tomatoes will burst forming a nice intense dressing.
Notes
The tomatoes can also be tossed in a non stick pan till they are softened and you can substitute creamy feta for the goats cheese if you like. Can't eat cheese?. Then use cashew cream.
Make this well before you need it and leave all but the cheese at room temperature
Make this well before you need it and leave all but the cheese at room temperature