Carrot & Chickpea Salad
This Carrot and Chickpea Salad recipe from Chef Shellie Froidevaux is the perfect accompaniment for your Sunday family dinner. Roasted in the Panasonic NN-CT56M 3-in-1 Convection Microwave Oven to bring out maximum flavour, it is topped with pomegranate to give it additional texture and visual appeal.
Ingredients
- 2bunches Dutch carrots
- 1 tbspfennel seeds
- 3 tbsextra virgin olive oil
- 400 gcan chickpeas rinsed and drained
- sea salt
- cracked black pepper
- 100 gfeta crumbled to serve
- 0.5pomegranate seeds removed
- 1 tbsphoney
- 0.5 cupred vein sorrel to serve
Steps
1) Preheat the oven on Convection to 180°C.
2) Line the enamel tray with piece of non-stick baking paper.
3) Scrub the carrots thoroughly and trim the tops off. Place into a large bowl, along with fennel seeds, salt and pepper, and 2 tablespoons of extra virgin olive oil. Toss thoroughly to coat, set aside.
4) In a separate bowl, add the chickpeas, remaining 1 tablespoon of olive oil, sea salt and pepper. Toss thoroughly to combine.
5) Arrange the carrots evenly on the prepared enamel tray, leaving room for the chickpeas. Add the chickpeas onto the tray, and place into the preheated oven. Cook for 30 minutes.
6) When the carrots and chickpeas are cooked, transfer them to a serving platter and drizzle over the honey. Top with red vein sorrel leaves, crumbled feta and pomegranate seeds.
Notes
Make on the day of serving.
