Oh my goodness, this salad is delicious! Seriously, you’ll be wishing you made a double batch it’s that good. We had it for a main course and it was perfectly filling. I’ve only relatively recently gotten into ‘eating with the seasons’ (which is totally the way to go!) and carrots right now are really easy to come by and on a grad wife budget they are super cheap too! You could also easily make this with sweet potato or butternut squash mixed in or instead of the carrots.
The recipe below was taken from a local organic produce cookbook (Riverford Organics) and it’s perfect for your spring and summer dinner parties ahead! It was quick and easy too. Enjoy!
600g carrots, peeled & cut into large chunks (big bag)
2 tbsp olive oil
½ tsp dried chilli flakes
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp smoked paprika
1 tbsp clear honey
mixed salad leaves packet
1 tin chickpeas, rinsed & drained
for the dressing:
2 tbsp light tahini
2 tbsp plain yoghurt
1 garlic clove, crushed
2 tbsp olive oil
juice of 1 lemon
Preheat the oven to 200°C.
Toss the carrots in a baking dish with the oil, chilli, cumin, coriander and paprika.
Season with salt and pepper. Roast for 30-40 mins, until tender.
Remove from the oven and toss in the chickpeas, coating them with the spices. (I put them back in to roast a few more minutes because I like roasted chickpeas-althought that wasn’t in the original recipe)
Leave to cool slightly. Scatter the salad on a long serving plate, and then put the chickpeas and carrots on top. Make the dressing: stir the tahini with the yoghurt until you have a smooth paste. Whisk in the rest of the ingredients with a few tbsp water, just enough so the dressing has the consistency of pouring cream. Drizzle over the salad. Enjoy!
image source here