Coffee Roasted Carrots with Roasted Scallion and Chevre
To cook the wheatberries heat a glug of oil in a sauce pan and add 1/2 C uncooked wheatberries and toast for a couple of minutes. Add 1 1/2 C water and a big pinch of salt and bring to a boil. Reduce to a simmer and cook until tender. Drain any excess water allow to cool.
Ingredients
1 bunch carrots
1/4 C coffee rub
1 bunch scallion
4 oz goat cheese
1 C cooked wheatberries
1 bunch basil
1 C walnuts
1/2 C olive oil
1 tsp salt
Method
- Heat oven to 400F
- Clean and toss the carrots in the coffee rub and a glug of olive oil
- Roast until very tender but crunchy on the outside
- Blend the basil and the olive oil into a paste add the walnuts and make a rough paste
- Drizzle the scallions in olive oil and a pinch of salt
- Grill the scallions until well charred
- Place the wheatberries on the bottom of the plate
- Top with the carrots and scallions
- Drizzle with the basil mixture
- Dot with goat cheese and serve
