A small bunch of fresh mint (roughly 10g), roughly chopped
Directions
Place the carrots on a baking tray with the honey, 2 tablespoons of oil and a good pinch salt. Mix well and roast at 200℃ for an initial 15 mins.
Pat the chickpeas dry with a tea towel. Add to a bowl and mix with 1 tablespoons of olive, the harissa and a pinch of salt.
Remove the carrots from the oven, flip them over and push to one side to make room for the chickpeas. Tumble the chickpeas onto the other side of the roasting tray*, then return back to the oven for a further 20 minutes until everything is looking golden and slightly caramelised.
*Tip: spread the chickpeas out as much as possible, this will help them get super crispy.
Meanwhile. spoon the yoghurt onto a plate and spread it around with the back of a spoon. Sprinkle a large pinch sumac over the top. Scatter half of the chickpeas over the yoghurt, then lay your carrots on top and sprinkle the rest of the chickpeas over them. Finish with the chopped mint.
HUGE thanks to the legend that is Anna, aka @the_goodegg_, who let us share this #beanspo on our website for all you champs to enjoy.
Anna is a Le Cordon Bleu trained chef from Scotland. She loves creating recipes inspired by the seasons + encourages others to do the same. Take a look at her page on cooklybookly + you'll pretty soon be inspired! Her food is STUNNING! If you like this recipe, she's created an ebook where you can try out even more of her recipes. Give it a download here.
1 comment
Janice
Honey roasted carrot and chickpea Harris’s a salad
Janice
Honey roasted carrot and chickpea Harris’s a salad