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Carrot and chickpea salad with honey coriander dressing recipe
Carrot and chickpea salad with honey coriander dressing recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Deliciously healthy salad, perfect for lunch or as a delectable lamb accompaniment.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 14.40 gm honey
  • 2 tsp finely grated lemon rind
  • 3 bunches baby carrots, scrubbed, trimmed
  • 400g can chickpeas, rinsed, drained
  • 1 1/2 tsp whole coriander seeds
  • 30.00 ml white balsamic vinegar
  • 1/2 bunch watercress, leaves picked
  • 45g (1/4 cup) toasted hazelnuts, coarsely chopped
  • 20.00 ml pomegranate arils
  • Red-vein sorrel leaves or baby spinach, to serve
Instructions:
  • 1. Preheat your oven to 200C/180C fan forced and line a large baking tray with baking paper. 2. In a small bowl, mix together 1 tablespoon of oil, 1 teaspoon of honey, and 1 teaspoon of lemon rind. 3. Spread the carrots on the prepared tray, drizzle over the honey mixture, and toss to coat them evenly. 4. Bake for 20 minutes until the carrots are golden and tender. 5. After 20 minutes, add the chickpeas to the tray and bake for an additional 10 minutes or until the carrots are perfectly roasted.
  • Toast coriander seeds in a small frying pan over medium heat until aromatic, about 1-2 minutes. Lightly crush them using the back of a spoon. Combine crushed seeds with balsamic, remaining oil, honey, and lemon rind in a small bowl. Season to taste.
  • On a large serving platter, artfully arrange the watercress, roast carrots, and chickpeas. Sprinkle the hazelnuts, pomegranate seeds, and sorrel or spinach on top. Drizzle the dressing over everything just before serving.

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