Roasted Spring Carrots over Herbed Kamut® with Horseradish Yogurt Sauce

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • Salad:

  • 1 1/2 cups (375 mL) Kamut® (khorasan Wheat)
  • 4 1/2 cups (1.13 L) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 20 small spring carrots, stems reserved for garnish
  • 1/2 cup (125 mL) carrots greens, chopped
  • 1 cup (250 mL) watercress
  • 1 cup (250 mL) flat leaf fresh parsley, chopped
  • 1/2 cup (125 mL) chives, minced
  • 1/4 cup (60 mL) chervil, minced
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 3 tbsp (45 mL) olive oil
  • Salt and pepper to taste

  • Horseradish Yogurt Sauce:

  • 1 1/2 cups (375 mL) full fat plain yogurt
  • Lemon juice, 1/2 lemon
  • 2 cloves garlic, minced
  • 3 tbsp (45 mL) grated fresh horseradish
  • 2 tsp (10 mL) mint, minced
  • Dash of salt


  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.

Recipe tips

  • Pairs well with braised lamb chops or grilled lamb kabobs.
  • Components can be made ahead when stored separately. Extra yogurt with minced mint makes for an excellent sauce for lamb when paired together.
  • Grain Substitution: Salad can be easily replicated with pearl barley,spelt,or accompanied with French (De Puy) Lentils.

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Amount Per Serving
Calories 520
Fat 12 g
Sodium 650 mg
Carbohydrate 90 g
Dietary Fibre 8 g
Protein 18 g
Calcium 40 %DV
  • Three servings of vegetables
  • Excellent source of calcium
  • Excellent Source of fibre

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