Here’s a versatile salad that can be served warm or cold and the spices dialled up or down according to your preference…and the weather – which is frankly quite shocking here in the UK. This dish is relatively quick to make. I first knocked it up for an Easter lunch with friends and it was very simple to do; roasting the carrots takes the longest time but it’s hardly a chore. I’m quite liberal with both the caraway seeds and mint here as I like the way they complement the sweetness of the carrot but bring some other flavours into the mix. Using fresh coriander in place or in addition to the mint also works well.
1 kg of carrots sounds a lot but it’s not really once they are all roasted!
Ingredients (serves 4-6 as a side dish)
1 kg carrots
1 tbsp oil for roasting
½-1 tsp caraway seeds
½ tsp cumin – seeds or powder
½ tsp chilli powder – optional
2 large onions
400g tin chickpeas (240g net weight once drained)
Mint leaves to garnish
1 tbsp olive oil
1 tbsp apple cider vinegar
2 fat cloves of garlic
1 lemon – juiced
Preheat oven to 200 (fan)/220 (conventional)
- Chop the carrots into small chunks or rounds and roast in the oil for about 50 minutes until tender.
- At about 30 minutes in, add the drained chick peas and spices to the roasting tin and continue to bake until the carrots are tender and the chickpeas are beginning to turn crunchy.
- Meanwhile, make the dressing: crush or finely dice the garlic and whisk it together with the other ingredients. Leave to one side.
- Slice up the onions and fry them in a generous slug of oil until golden – this will take about 10 minutes.
- When the carrots and chickpeas are cooked, mix them up with the onions, pour the dressing over and garnish with fresh mint before serving warm or cold.
I am sharing this recipe with Healthy Vegan Fridays