Roasted new carrots, cauliflower, grains & carrot-top dressing

Try this warm grains salad, featuring carrots, cauliflower and green beans. It uses the whole vegetables – stalks and all – which are just as delicious

  • Prep:20 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 290
  • fat 18g
  • saturates 1g
  • carbs 23g
  • sugars 7g
  • fibre 7g
  • protein 5g
  • salt 0.3g


  • 1 cauliflower, cut into florets, leaves cut into small pieces and stalks trimmed and cut into chunks
  • 400g bunch new season carrots with tops, peeled and tops trimmed and reserved for the dressing (see below)
  • 2 tsp cumin seeds
  • 2 tsp honey
  • 3 tbsp rapeseed oil or olive oil
  • 200g spelt or pearl barley
  • 100g green beans, trimmed
  • carrot tops, see above
  • 2 handfuls parsley leaves
  • 1 handful mint leaves
  • 1 tbsp capers
  • 1 tbsp Dijon mustard
  • 100ml rapeseed oil or olive oil
  • 1 tbsp cider or malt vinegar


Serve as a side

The roast vegetables and dressing make an excellent spring side dish and sauce as part of a weekend roast, or served at a barbecue.


  1. Heat oven to 220C/200C fan/gas 8. Combine the cauliflower (including the leaves and stalks) and carrots in a bowl with the cumin, honey, 2 tbsp of the oil and season with salt. Line a shallow roasting tin with baking parchment, tip in the vegetables and roast for 30 mins, turning them occasionally until caramelised.

  2. While the veg are roasting, cook the grains following pack instructions and add the green beans for the last 5 mins. When everything is cooked, drain and toss with the remaining oil and set aside.

  3. To make the dressing, tip all the ingredients into a small food processor or mini chopper and blitz to a thick paste. Tip the grains and beans onto a platter with the carrots and cauliflower scattered over, then spoon over the dressing and serve any extra on the side.

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