Try this recipe from
riverford.co.uk/recipes
Crushed Carrot Salad with Crispy Spiced Chickpeas & Yogurt Dressing
This is a salad in a loose sense of the word. Rather it is the coming together of plenty of complementary elements. It works equally well with leftover parsnip or beetroot.
Preparation time: 15 mins Cooking time: 25 mins Serves: 2
Ingredients 1 tin chickpeas 1 tsp Dijon mustard 1 garlic clove , crushed 120ml yogurt
small handful of mint, chopped 1 tsp cumin
2 tsp smoked paprika handful of parsley, chopped 600g leftover roasted carrots ½ tbsp honey 1 lemon
½ red onion, finely sliced 50g watercress
40g flaked almonds, toasted Method
Preheat oven to 200°C/Gas Mark 6. Drain the chickpeas and rinse under cold water. Tip them into the clean tea towel and pat them as dry as you can.
Place the chickpeas in the roasting tray with 2 tablespoons of oil and season well with salt and pepper. Mix well and spread them out so they are one layer deep. Roast for 20 minutes. Giving them a turn twice during cooking. They should be a golden nutty brown. Remove early if they look like burning. Make the dressing by whisking the mustard and half the garlic with the yogurt. Season with salt and pepper, and stir in the mint. Remove the chickpeas from the oven. Add the cumin, paprika and half the chopped parsley to the tray. Mix well and leave to cool slightly. Give the carrots a rough bash with a wooden spoon or potato masher. You want to lightly smash them into coarse pieces. Mix them with the honey and a squeeze of lemon juice. Mix the crushed carrots with the spiced chickpeas, red onion and watercress. Divide it equally between 2 plates. Artfully spoon the dressing across the salad. Scatter over the almonds, remaining parsley and a little lemon zest.
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