Prep time
10 MIN
Total time
1 H 30 MIN
Serves
6

Ingredients

  • Salad:

  • 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.

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.

Recipe Made With

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

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

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