Cumin Roasted Carrot Salad
We’re absolutely loving all of the Autumnal foods and festivities around at the moment and with this recipe, we wanted to show you how salads don’t just have to be limited to the warmer months! Adding roasted veggies to your salad is a great way of adding a different variation of texture and flavours to a dish. Roasting the carrots brings out a deliciously sweet flavour and gives them that amazing soft and gooey texture. This salad makes a great side dish and will certainly look stunning in the centre of your dinner spread. Roasting the carrots in coconut oil, not only adds some great healthy fats, but the sweetness of the coconut oil pairs beautifully with the natural sweetness from the carrots. If you’re looking for a simple way to spice up your winter salad game this winter, then I would definitely recommend giving this one a try!
250g baby carrots
Tbsp coconut oil
Handful lambs lettuce
Large handful shredded red cabbage
Handful fresh pomegranate seeds
1 can chickpeas (rinsed and drained)
Fresh coriander to garnish
Olive oil to dress
Preheat your oven to 180c.
Slice the carrots in half length ways and toss these in the coconut oil, 1/2 tsp cumin and season with salt and pepper. Pop these into the oven to bake for 40 minutes.
For the chickpeas, place these into the oven for 20 minutes to roast. Then, toss them in 1/2 tsp cumin, salt and pepper and cook for a further 30 minutes.
to assemble your salad, layer the lettuce, cabbage, cooked carrots and chickpeas. Garnish with some fresh pomegranates and coriander. Drizzle with a little olive oil and serve.