ROASTED CARROT & RED ONION BOWL - Cuisine Magazine - From New Zealand to the World
I use the readily available large carrots, however if you can get your hands on baby carrots by all means use them instead (I admit to being a sucker for pretty
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Ingredients
- 4 medium carrots, chopped into bite-sized chunks
- 2 red onions, peeled and cut into wedges
- 1 tablespoon fresh rosemary, roughly chopped
- 2 tablespoons olive oil
- hemp seeds, to serve
- lemon olive oil, to serve (optional)
- 1 cup untoasted buckwheat
- 2 tablespoons extra virgin olive oil
- juice of ½ lemon
- ¼ cup flat-leafed parsley, roughly chopped
- 2 tablespoons chopped chives
- 4 tablespoons olive oil
- ½ onion, diced
- 1 clove garlic, roughly chopped
- 3 cups cooked white beans or 2 x 400g tins white beans, drained and rinsed
- ½ cup vegetable stock or water, plus extra as needed juice of ½ lemon
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