Warm Roasted Carrot & Chickpea Salad with Harissa Yoghurt
Ingredients
- 600 g carrots
- 400 g tinned chickpeas
- 2 tbsp harissa paste
- 200 g Greek yoghurt
- 1 tsp cumin seeds
- 3 tbsp olive oil
- 20 g fresh coriander
- 1 lemon
Nutrition (per serving)
- Calories
- 357 kcal
- Protein
- 11.9 g
- Carbohydrate
- 30.6 g
- of which sugars
- 12.3 g
- Fat
- 18.9 g
- of which saturates
- 5.2 g
- Fibre
- 11.9 g
- Salt
- 1.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Peel the carrots and cut into batons. Drain and rinse the chickpeas. Spread both on a large baking tray, toss with olive oil, cumin seeds, 1 tbsp harissa, salt and pepper. Roast for 30 minutes until the carrots are tender and the chickpeas are crispy.
- 2
Mix the Greek yoghurt with the remaining harissa and the juice of half the lemon. Season with salt.
- 3
Spread the harissa yoghurt across a large serving platter.
- 4
Pile the warm roasted carrots and chickpeas on top. Scatter with fresh coriander leaves.
- 5
Finish with a squeeze of lemon juice and a drizzle of olive oil. Serve warm.
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