Ingredients
- 300g buckwheat
- 400g baby carrots, halved lengthways
- 1tbsp olive oil
- 2tbsp honey
- extra parsley, to serve
- For The Pesto:
- small bunch parsley
- 150ml olive oil
- juice of 1⁄2 lemon
- 1tbsp grated Parmesan
- 50g hazelnuts, toasted
Instructions
- Heat the oven to 200C. Cook the buckwheat on the hob according to the pack instructions. Meanwhile, put the carrots on a baking tray, drizzle with olive oil and roast for 10 mins. Drizzle over the honey and roast for a further 5 mins.
- To make the pesto, blend all the ingredients and thin with extra olive oil to reach the desired consistency if necessary. Mix the cooked buckwheat with the chopped parsley and the carrots. pour over the pesto dressing to serve.
