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) | |
| FOR THE HERBED BUCKWHEAT | |
| 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 | |
| FOR THE WHITE BEAN PURÉE | |
| 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 |
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 baby carrots when I come across them). I like to use a ‘rolling cut’ when preparing larger carrots for roasting; this produces irregular shapes of similar size. Slice the tip off your carrot on a diagonal, aiming for a bite-sized chunk, roll the carrot about ⅓ of a revolution and slice on the diagonal again. Repeat until the whole carrot is cut. Hemp seeds are a great source of protein, omega-3 and minerals and the recently amended regulations permitting the sale of them for food means they’re now readily available from health food stores and numerous stores online.
Instructions
| 1. | Preheat the oven to 200℃. |
| 2. | Combine the carrot, red onion wedges, rosemary, olive oil and a little salt and pepper on an oven tray. |
| 3. | Roast for 20-25 minutes, stirring once or twice. |
| 4. | To cook the buckwheat, bring a large saucepan of lightly salted water to the boil, add the buckwheat and cook for 10-12 minutes or until tender (it will still have some bite). |
| 5. | Drain well and set aside to cool slightly then stir in the olive oil, lemon juice and herbs and some salt and pepper. |
| 6. | To make the white bean purée, heat the olive oil in a medium saucepan over medium-high heat, fry the onion for 2-3 minutes, add the garlic and cook for a further 30 seconds, stirring often. |
| 7. | Add the drained beans, stock or water and a little salt. |
| 8. | Bring to the boil and simmer for 5 minutes. |
| 9. | Transfer to a blender or food processor and blend on high until smooth, adding more stock/water as needed to reach a lovely soft consistency. |
| 10. | Add the lemon juice and adjust the seasoning. |
| 11. | To serve, divide the white bean purée between four bowls. Top with a spoonful or two of herbed buckwheat and some roasted vegetables, then scatter over about a tablespoon of hemp seeds. Drizzle with lemon olive oil, if using, and serve. |
Recipes, food styling & dish photography Emma Galloway
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