Recipe: Warm carrot and chickpea salad
Leftovers from last night's dinner need not be the poor cousin. Try this carrot salad, even better using roasted carrots the second day.
|8 organic carrots, peeled and halved lengthwise|
|1/2 tsp salt|
|1/2 tsp cumin|
|400g can chickpeas, drained and rinsed|
|75g goat feta, divided into rough chunks|
|4-5 leaves perpetual spinach, torn|
2 Tbsp store-bought harissa
|1 Tbsp olive oil|
|1 Tbsp lemon juice|
|1 tsp lemon zest|
|1/4 tsp salt|
Preheat the oven to 200 degrees Celsius and line two baking sheets with baking paper.
Toss the carrots in olive oil, salt and cumin seeds and spread out on the two trays. (Allowing each piece lots of room will ensure quick and even browning.)
Bake 20 minutes, turning once or until they take on a lovely brown colour.
Carefully pour the chickpeas onto the trays and continue to cook for a further 5 minutes until warmed through.
Combine the dressing ingredients and toss well through the carrots and chickpeas.
Arrange on serving dish with feta and spinach leaves.
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