WARM MOROCCAN CARROT & CHICKPEA SALAD
A taste explosion of Moroccan flavours in one simple dish
Ingredients
Warm Salad
- 500 g baby carrots halved lengthways or use standard carrots cut half lengthways then into 2.5cm sticks
- 1 red onion cut into wedges
- 1 lemon cut into wedges
- 400 g can of chickpeas drained
Dressing
- 2 tbsp olive/rapeseed oil
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 garlic clove crushed
- 1/2 tsp ground cinnamon optional
- pinch salt & pepper
Optional
- 25 g slivered almonds
- baby lettuce leaves such as spinach to serve
Instructions
- Oven, 180c
- Prepare and chop the carrots, onion and lemon then add to a large mixing bowl, along with the chickpeas.
- Mix the dressing ingredients together then pour over the carrot mix, stirring well to coat.
- Grease a large baking tray and pour all of the carrot mixture on to this and spread out.
- Bake for 25 - 30 mins, remove from the oven and sprinkle over the slivered almonds if using. Leave to cool slightly on the tray.
- Place the salad leaves in a serving bowl/plate and tip the cooked carrot mix over the top.
- This salad is best served warm but just as delicious cold the next day. It can be kept in the refrigerator for up to 4 days in an airtight container.