Moroccan Roast Carrot Salad (V)

This is a lovely dish that I made last night whilst making a Moroccan meal. It could be a side dish but holds its own as a lunch with some flatbreads. I am so glad that there are leftovers as I know that this will be my lunch today, along with some simple bread.

I'm not sure why but every time I have made a carrot salad in the past I have used raw carrots, usually grated. These are cooked with eastern spices and are warm, sweet, tender and delicious!

Ingredients:    (Serves 2)

 

4 small carrots, peeled and quartered

1/2 red onion, peeled cut into wedges

1 tsp. ground cumin

1 tsp. sumac, optional

1 tbsp. ground cinnamon

1 tbsp. paprika

1 preserved lemon halved or 1/2 fresh lemon halved

2 cloves garlic, crushed

2 tbs olive oil

salt & pepper

150g chickpeas, drained

1 cup rocket or lambs leaf lettuce

1 tbs sliced almonds

 

Method:

 

Set the oven to 180 C. Put all of the ingredients, apart from the chickpeas, rocket and almonds, into a bowl and mix thoroughly. Put onto a baking sheet and roast for around 30 minutes, or until the carrot is tender.

 

Remove from oven, add the chick peas and stir in. and leave to cool a little. Put some rocket on a serving dish and place the carrot mixture on top. Drizzle over some olive oil, sprinkle with sliced almonds and serve at room temperature with some flatbreads or crusty bread. Enjoy!