Roasted Spring Carrots over Herbed Kamut® with Horseradish Yogurt Sauce

Directions

1. Bring Campbell’s broth to a boil in a pot with a tight-fitting lid. Add kamut® grains. Cover,reduce heat to low,and simmer for 45-60 minutes. Drain excess liquid. Set aside.
2. Rinse the carrots and remove stems,place on a tray or bowl. Coat with olive oil and salt. Roast on the grill or under the broiler until blackened and barely soft through the centre (10-20 minutes,depending). Set aside.
3. In a medium bowl,stir together yogurt and lemon juice. Grate garlic and peeled horseradish root on a microplane grater over the yogurt. Add mint and a dash of salt then taste. Add more horseradish and mint to your liking. Cover and keep in the fridge until you’re ready to serve.
4. In a large mixing bowl,toss together cooked kamut,spinach (or watercress),parsley,chives,chervil,chopped carrot greens,shallot,garlic,olive oil and salt/pepper. Spread grain-herb salad on a serving platter and top with grilled carrots. Fetch sauce from the fridge and drizzle yogurt generously over the carrots. Garnish with leftover carrot greens and herbs.