Roasted Carrots with Quinoa, Green Olives and Honeycomb

Roasted Carrots with Quinoa, Green Olives and Honeycomb

The sweet, tart, creamy and crunchy flavours and textures in this recipe all work together for a really tasty and wonderfully visual winter salad. 

Serves 6–8

Photography by Manja Wachsmuth
From issue #66
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