Roasted Moroccan Carrot Salad with chickpeas

• Produce

  • 1 cup Baby spinach, leaves
  • 12 Carrots, small
  • 1 400 g tin Chickpeas
  • 1/3 cup Dates
  • 1 clove Garlic
  • 1 cup Rocket
  • 1/2 Unwaxed lemon

• Condiments

  • 1 Pomegranate molasses

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 2 tsp Paprika, smoked sweet
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Almonds, toasted
  • 1 tsp Cumin, ground

• Dairy

  • 1/2 cup Yoghurt

• Other

  • 1 Red onion (peeled and chopped into eighths

Found on deliciouseveryday.com

Description

Directions

• 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.