400g baby carrots, halved lengthways
1 tbsp olive oil
2 tbsp honey
Small bunch parsley, chopped, to serve
45g hazelnuts, toasted, to serve
for the pesto
Small bunch parsley
150ml olive oil
Juice of ½ lemon
1 tbsp grated Parmesan
1. Heat the oven to 200°C. Cook the buckwheat on the hob according to pack instructions. Meanwhile, put the baby carrots on a baking tray, drizzle with olive oil and roast for 10 min. Drizzle over the honey and roast for a further 5 min.
2. To make the pesto, blend all the ingredients, thinning with extra olive oil, if necessary, to reach the desired consistency. Mix the cooked buckwheat with the carrots and chopped parsley. Pour over the pesto dressing and scatter over the nuts to serve.