Roasted Moroccan Carrot Salad with chickpeas
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Serves: 2 as a main or 4 as a side dish.
The sweetness of the roasted carrots and onions in this salad contrast beautifully here with the tangy yoghurt and sharp mouth-puckering goodness of the pomegranate molasses.
Ingredients
12 small carrots, peeled and quartered
1 red onion, peeled and chopped into eighths
½ 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 400g tin of chickpeas, drained
1 cup baby spinach leaves
1 cup rocket (arugula)
⅓ cup dates, halved and finely diced
1 tbs slivered almonds, toasted
½ cup yoghurt
pomegranate molasses
Instructions
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