This Roasted Moroccan Carrot Salad is a phenomenal veggie lover plate of mixed greens stuffed loaded with flavors and generous and fulfilling enough to take care of a group.
Plates of mixed greens are what I go to, however not the dull ice sheet lettuce, tomato and cucumber servings of mixed greens I grew up eating. I need servings of mixed greens that are fascinating, tasty and fulfilling enough that they become a solid feast all by themselves.
This Roasted Moroccan Carrot Salad with Chickpeas possesses all the necessary qualities splendidly and is a riff of one of my unequaled most loved servings of mixed greens – this Moroccan Chickpea Salad.
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Ingredients
- 12 small carrots peeled and quartered
- 1 red onion peeled and chopped into eighths
- 1/2 unwaxed lemon quartered
- 2 tsp smoked sweet paprika
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tbs olive oil
- 1 clove of garlic grated
- salt to taste
- 1 400 g tin of chickpeas drained
- 1 cup baby spinach leaves
- 1 cup rocket arugula
- 1/3 cup dates halved and finely diced
- 1 tbs slivered almonds toasted
- 1/2 cup yoghurt
- pomegranate molasses
Instructions
- Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
- Place the spinach and arugula in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds and serve with yoghurt swirled with pomegranate molasses.
For More Details : bit.ly/2wRoS7w
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