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!
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