Courtney Roulston's carrot, mint and chickpea salad

Made with delicious spices and a zesty dressing, Courtney’s carrot salad is full of flavour. It’s a great side for roasts or vegetarian mains.

4 as a side




  • 8 large carrots, quartered lengthways
  • 1 tbs harissa paste
  • 1 tsp cumin seeds
  • Pinch of salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 lemon, zested, juiced
  • 1 small garlic clove, crushed
  • 1 tsp sesame seeds, toasted
  • 1/2 tsp ground sumac or ground paprika
  • 400g can chickpeas, rinsed, drained
  • 3/4 cup mint leaves



Preheat oven to 190°C. Combine the carrot, harissa paste, cumin seeds, salt and half the oil in an ovenproof frying pan. Roast, turning halfway, for 30 mins or until carrot is tender. (Alternatively, prepare a camp fire and combine the ingredients in a heavy-based flameproof frying pan. Cover and cook, turning occasionally, over low embers for 30 mins or until the carrot is tender.)


Meanwhile, combine the lemon zest, lemon juice, garlic, sesame seeds, sumac or paprika and remaining oil in a jug.


Top carrot mixture with chickpeas and mint and drizzle with dressing. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.