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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Servings: 4
Calories:
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.
Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
