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

15m

30m

Ingredients

  • 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

Method

STEP 1

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.)

STEP 2 

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

STEP 3 

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.