Buddha bowl with heritage carrots & whipped feta

Method Print recipe

1. Cook the grains according to the recommended cooking instructions. Once cooked, re-fresh, drain well and set aside.
2. Prepare the dressing: Peel the garlic and zest and juice the lemon. Add to a blender with the green chilli, coriander, olive oil, cumin and cardamom. Blitz until smooth and well com-bined.
3. Prepare the carrots: Bring a pan of water to the boil. Wash the heritage carrots, then blanch for a few minutes until just starting to soften. Refresh in cold water and drain well.
4. Place the carrots in a bowl, drizzle with the remaining olive oil and season with freshly cracked black pepper. Cook on a hot chargrill until lightly charred and tender.
5. Assemble the bowl: Place the cooked grains and spinach in a serving bowl. Arrange the chargrilled heritage carrots, whipped feta and red onion neatly over the top.
6. Finish and serve: Finely chop the pistachios and sprinkle over the bowl. Drizzle with the Middle Eastern dressing and serve.