Sticky Roast Carrots & Chickpea Salad
Donal's Notes
This dish looks 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. 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.
For the tahini yoghurt
To serve:
Instructions
Preheat the oven to 200˚C/400°F/Gas Mark 6. Scrub your carrots. Slice them down along the centre and add them to the baking tray with the chickpeas.
Drain and rinse the tinned chickpeas under cold running water and place them in a large, low-sided baking tray. Add the carrots to the tray with the chickpeas.
Drizzle the chickpeas and carrots with the honey and rapeseed oil. Sprinkle over the paprika, cumin, turmeric and sea salt.
Toss to coat the carrots and chickpeas - spread out evenly across the tray. Roast the whole tray in the oven for 30 minutes.
While the carrots are in the oven, whisk together the Greek yoghurt, tahini and the juice of the lemon in a bowl.
Pick the leaves from the flat-leaf parsley and finely chop the mint leaves
5 minutes before the end of the cooking time, add the mixed seeds to the oven tray to toast in the oven.
When the carrots are ready, spread the tahini yoghurt across the base of a serving platter, tumble on the carrots and chickpeas and garnish with pomegranate seeds and fresh herbs. Serve while still warm.
