Harissa Roasted Carrots on Buckwheat

Ingredients:

½ cup buckwheat, soaked in water overnight and drained
2 bunches baby carrots, tops trimmed
2 tbsp Harissa paste
1 tbsp Pomegranate molasses plus another ½ tbsp
½ cup almonds, roasted and chopped
½ pomegranate seeded
1 bunch parsley, chopped
½ bunch mint, chopped
3 spring onions, thinly sliced
2 tbsp olive oil
juice of 1 lemon

METHOD:

Preheat oven to 180oC

Toss carrots in harissa with 1 tbsp of molasses and bake for 30-40 mins (or until tender). Cool.

Bring saucepan of water to boil and cook buckwheat for 3 minutes (or until tender). Drain and refresh under cool water.

Mix remaining ½ tbsp molasses, lemon juice and olive oil and toss through buckwheat and spread on serving plate. Top with carrots and remaining ingredients.

Enjoy!