This warming winter salad is a meal on its own, or makes an interesting side dish as part of a larger meal.

Orange, ginger, cumin and coriander spice things up and add a bit of interest to otherwise pretty standard pantry ingredients. It's quite amazing how a good dressing can turn almost any vegetable or grain into a meal.

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Roasted carrot, chickpea and brown rice salad

This warming winter salad is a meal on its own, or makes an interesting side dish as part of a larger meal.

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Prep time: 10

Cook time: 30

Total time: 40

Course: Salads and dressings

Cuisine: Vegan

Servings:

Calories:

Author: Quite Good Food

INGREDIENTS

For the salad dressing:

⅓ cup fresh squeezed orange juice
2 tablespoon maple syrup
1 tablespoon fresh ginger finely grated
1 teaspoon sesame oil
1 teaspoon ground cumin
Salt to taste

For the salad:

2 large carrots peeled and diced
Spray oil
Ground cumin
1 cup brown rice cooked and cooled
1 cup cooked chickpeas
1 red onion chopped
Handful cherry tomatoes halved
3 tablespoon sunflower seeds toasted
Large handful coriander chopped
Black pepper to taste

INSTRUCTIONS

For the salad dressing:

Mix dressing ingredients together and set aside.
My oranges are homegrown and slightly under ripe so my dressing was quite tart. If your oranges are really sweet, then you could cut down the maple syrup, or add 1 tablespoon apple cider vinegar to sharpen up the flavour of the dressing.
I really love ginger so this was a good amount for me, though quite a strong flavour in the salad. If you're less keen, you could halve the quantity of ginger and the dressing would still work well.

For the salad:

Preheat oven to 200C fanbake.
Put your chopped carrots on a baking tray, spray with oil (or toss with a little liquid olive oil), then sprinkle with ground cumin and salt. Roast for about 20 minutes or until softened and charred around the edges.
Remove from the oven and allow to cool a little.
Put all salad ingredients in a large mixing bowl, pour over the salad dressing and give everything a good stir.
My informants tell me this was delicious served with grilled halloumi cheese.