Spiced carrot and chickpea salad

• Produce

  • 100 g Baby spinach
  • 1/2 tsp Chilli flakes
  • 1 handful Coriander or parsley, fresh
  • 2 tsp Coriander seeds or 1 tsp coriander, powder
  • 2 tsp Cumin seeds or 1 tsp cumin coriander, powder
  • 1 cup Cumin-roasted chickpeas
  • 1 Garlic clove, small
  • 1 handful Mint, leaves
  • 600 g Young carrots with green tops

• Condiments

  • 10 Kalamata olives, green
  • 1 1/2 tbsp Maple syrup
  • 1/4 cup Pomegranate molasses or lemon juice

• Pasta & Grains

  • 1 cup Wheat* (use red / brown rice or toasted buckwheat, hard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 5 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Hazelnuts, raw or roasted

• Other

  • seeds from ¼ pomegranate

Found on lazycatkitchen.com

Description

Directions

• Mix all the dressing ingredients together in a small bowl and set aside.Check the hard wheat for small stones, rinse well, and cook according to the instructions on the packet. Take care not to overcook it, you want a bit of a chew on the grain. Let the grain cool down and season with salt to taste before assembling the salad.If using whole spices (which I recommend), heat up a small pan and roast coriander and cumin seeds until they are lightly browned and fragrant, stirring the whole time (as spices tend to burn easily). Crush into powder in a pestle and mortar with chilli flakes and a generous pinch of sea salt.Heat up the oven to 200º C / 390º F and line a large baking tray with a piece of baking paper.Mix 1½ tbsp of maple syrup with 2 tbsp of olive oil in a small bowl. Tip all the spices into this mixture and mix well.Scrub your carrots clean and trim the tops leaving about 1-2 cm of stalk. Dry them and slice lengthwise in half. Brush maple syrup mixture onto the carrots and arrange them on a baking paper-lined baking tray.Bake the carrots for about 30 min, flipping them to the other side halfway through baking. Glaze them with the maple mixture again once they come out of the oven.Grab a large plate or bowl. Place cooled wheat, spinach and chickpeas on first and top with roasted carrots and olives. To finish the dish off, scatter fresh herbs, chopped hazelnuts and pomegranate seeds.Drizzle the dressing on top and serve.