Skip to content

Roasted carrots over herbed kamut with horseradish yogurt sauce

Serves: 6 people
Prep time:




  • 1 ½ cups Kamut (Khorasan wheat)
  • 4 ½ cups  Campbell’s Real Stock – Salt-Reduced Chicken
  • 2 bunches  Dutch carrots (approx. 20 baby carrots), stems reserved for garnish
  • 1 cup baby spinach leaves or watercress, chopped 
  • 1 cup flat-leaf parsley
  • ¾ cup chives, finely chopped
  • 1 shallot, finely sliced
  • 1 clove garlic, crushed
  • 3 tbsp olive oil
  • Freshly cracked black pepper


  • 1 ½ cups natural yoghurt
  • Juice of ½ lemon
  • 2 garlic cloves, crushed
  • 3 tbsp grated horseradis
  • 2 tbsp mint, finely chopped


  1. Bring Campbell’s Real Stock  to boil in a saucepan. Add Kamut grains. Cover, reduce heat to low and simmer for 45-60 minutes. Drain excess liquid. Set aside.
  2. Preheat oven to 180°C. Rinse the carrots and remove the stems and set aside. Place carrots on a baking tray and coat with olive oil. Roast in the oven until lightly golden and just soft through the centre (10-20 minutes, depending on size of carrots). Set aside.
  3. For the dressing, stir together all of the dressing ingredients. Cover and refrigerate until ready to serve.
  4. In a large mixing bowl, toss together cooked kamut, spinach, parsley, chives, chopped carrot stems, shallot, garlic, olive oil and freshly cracked black pepper. To serve, spread salad onto a serving platter and top with roasted carrots. Drizzle yoghurt