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25 Apr, 2024

Rainbow Asparagus and Roasted Carrot Salad with Hazelnut Pesto

We have teamed up with Citizens of Soil to prepare this delicious seasonal salad for you - full of all the phytonutrients you need to put that spring back in your step. It has combined cooked and raw veggies for optimum gut health, pairing delicious asparagus with sweet roasted carrots and crunchy raw beets. This is then topped with caperberries (a large, juicy caper), a rustic hazelnut pesto made with our favourite Citizens of Soil spanish extra virgin olive oil and more roasted hazelnuts.


Serves 2 as a main or 4 as a side.


  • 100g farro or barley, cooked according to packet instructions
  • 5-6 large carrots, cut into batons
  • A large handful of asparagus, trimmed at the bottom
  • 3 tbsp extra virgin olive oil (we are using Citizens of Soil, who deliver refillable pouches)
  • 1 large or 2 small beetroots, sliced into thin moons

For the pesto:

  • 1 large handful of basil
  • 3 tbsp extra virgin olive oil
  • 100g roasted hazelnuts
  • Juice of a lemon
  • Salt and pepper
  • 1 tbsp caperberries
  • A handful of roasted hazelnuts chopped
  • A small handful of parsely, roughly chopped


  1. Preheat your oven to 200 degrees celsius.
  2. Put your carrot batons on an oven tray and drizzle with olive oil, salt and pepper. Place in the oven for 20 minutes. After 20 minutes, add the asparagus, drizzle with a little more oil and roast for a further 15 minutes.
  3. Make your 'rustic' pesto by adding all the ingredients into a pestle and mortar with 2 tbsp of the olive oil. Add the rest of the oil slowly as you combine all ingredients together and grind into a chunky paste. Be patient, it's worth the wait and the arm workout! Otherwise, you can just use a blender to pulse until combined.
  4. When your veggies are cooked, simply plate up with the grains at the bottom, the veggies topped with the caperberries, herbs, extra nuts and pesto dressing. Mix and enjoy! This would go really well with some lovely fresh sourdough too.

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