Moroccan Carrot and Chickpea Salad
Ingredients
- 2 packets of mixed Dutch carrots or 2 bunches Dutch carrots, washed and tops cut 2cm from top
- 1 red onion, peeled and sliced into eighths
- 1 lemon, cut into 6 wedges
- 2 Tbsp Ras el Hanout or Moroccan spice mix
- Olive oil
- 1 clove of garlic, crushed
- salt, to taste
- 400g tin of chickpeas, drained and rinsed
- 2 cups baby spinach leaves
- 2 cups rocket
- 3 medjool dates, deseeded and finely chopped
- 1 Tbsp flaked almonds, toasted
- ½ cup Greek yoghurt
- 1 pomegranate, deseeded
- Pomegranate molasses
Method
1. Preheat the oven to 180C. Line a baking tray with baking paper and brush with olive oil.
2. Arrange the carrots, red onion and lemon on the baking tray. Brush with olive oil and sprinkle with 1 ½ Tbsp Ras el Hanout.
3. Roast in the oven for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool.
4. Combine the chickpeas, 1 tsp olive oil and remaining ½ Tbsp of Ras el Hanout. Toss to coat the chickpeas evenly.
5. Place the spinach and rocket in a serving bowl or platter. Layer the carrots, onions, lemon wedges and chickpeas. Sprinkle with dates, pomegranate seeds and flaked almonds
6. Serve with yoghurt swirled with pomegranate molasses.