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Sticky Roast Carrots & Chickpea Salad

Sticky roast carrots & chickpeas with taghourt (tahini and yoghurt), pomegranate & toasted seeds.

35 4
Sticky Roast Carrots & Chickpea Salad | DonalSkehan.com, Sticky roast carrots & chickpeas with taghourt (tahini and yoghurt), pomegranate & toasted seeds.

light-meals

Sticky Roast Carrots & Chickpea Salad

Sticky roast carrots & chickpeas with taghourt (tahini and yoghurt), pomegranate & toasted seeds.

Tuesday, January 24, 2017

500g small carrots, scrubbed clean, tops intact and trimmed

400g tin chickpeas, drained and rinsed

1 tbsp rapeseed oil

1 tsp clear honey

1 tsp paprika

1 tsp cumin seeds

1 tsp turmeric

Sea salt

1 large pomegranate, seed removed

50g mixed seeds, toasted

A good handful of flat leaf parsley, leaves picked

A good handful of mint finely chopped

For the taghourt:

200g Greek yoghurt

5 tbsp tahini

squeeze of lemon juice

Large flat low sided baking sheet

 

35 mins
Serves 4

This dish looks it’s best made with long thin carrots which become tender and caramelised in the oven. If you can’t find some, slice regular carrots into thin batons and follow the recipe- the results will be the same thought perhaps not instagram worthy. Don’t skimp on the herbs here, the flat leaf parsley and mint bring this dish alive and work particularly well with the sweetness of the pomegranate seeds.

Preheat the oven to 200˚C/400°F/Gas Mark 6.
Place the carrots and chickpeas on a large flat low sided baking sheet and drizzle with honey and oil. Sprinkle over the paprika, cumin, turmeric and sea salt and toss to coat the carrots and chickpeas- spread out evenly across the tray.
Roast the whole tray in the oven for 15-20 minutes or until the carrots are tender and the chickpeas are crisp. While the carrots are in the oven, whisk together the yoghurt, tahini and lemon juice.

When the carrots are ready, spread the taghourt across the base of a serving platter, tumble on the carrots and chickpeas and garnish with pomegranate seeds, toasted seeds and fresh herbs.
Serve while still warm.
35 mins
Serves 4

Ingredients

500g small carrots, scrubbed clean, tops intact and trimmed

400g tin chickpeas, drained and rinsed

1 tbsp rapeseed oil

1 tsp clear honey

1 tsp paprika

1 tsp cumin seeds

1 tsp turmeric

Sea salt

1 large pomegranate, seed removed

50g mixed seeds, toasted

A good handful of flat leaf parsley, leaves picked

A good handful of mint finely chopped

For the taghourt:

200g Greek yoghurt

5 tbsp tahini

squeeze of lemon juice

You'll Need

Large flat low sided baking sheet

 

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