- 200g rainbow carrots
- 250g cooked grain mix (I used a mix of bulgur and lentils)
- 4 handfuls of kale
- ½ dl/0.2 cups almonds, roasted and coarsely chopped
- ½ dl/0.2 cups fresh parsley, chopped
- 100g feta cheese
- 1 dl/0.4 cups pomegranate seeds
- ½ lemon, juiced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
Preheat your oven to 200°C.
Wash the carrots and drizzle with olive oil before cooking them whole in the oven for 35-40 minutes until soft and golden.
Cook the grain mixture according to the directions on the package.
Remove the stems from the kale and place the leaves in a big bowl.
Squeeze lemon juice into the bowl and add 1 tablespoon of olive oil to the mixture. Use both of your hands to massage the kale until it softens.
Coarsely chop the almonds and roast them in a dry pan until golden.
Mix grains, kale, pomegranate seeds, fresh parsley, almonds and crumbled feta cheese with a drizzle of balsamic vinegar and top with roasted carrots.