ROASTED CARROT, CHICKPEA AND QUINOA SALAD

SERVES: 4-6

PREP TIME: 15 minutes | COOK TIME: 20 minutes

INGREDIENTS

For the salad

700g carrots, scrubbed and sliced into chunks no larger than 3cm

480g chickpeas, drained and rinsed

2 tablespoons olive oil

1 tablespoon ground coriander

1 tablespoon ground cumin

100g dried quinoa

For the black lemon yoghurt

250g full fat Greek yoghurt

2 tsp black lemon powder

salt and pepper

1 pomegranate, seeds removed

50g fresh rocket

METHOD

Preheat the oven to 220°C/200°C fan.

Place the carrots and chickpeas onto a baking tray large enough to hold them in a single layer, or use two trays.

Drizzle with olive oil, sprinkle over the coriander, cumin, and a generous pinch each of salt and black pepper. Toss to coat. Roast for 18-20 minutes, until the carrots are tender and the chickpeas are turning crispy.

Place the quinoa and water into a saucepan with a generous pinch of salt. Bring to a simmer, cover, and cook until the water has been absorbed, about 12-15 minutes. Then turn off the heat and leave the quinoa to steam in the residual heat before fluffing with a fork.

To make the dressing, mix together the yoghurt and black lemon powder. Add salt and pepper to taste.

To serve, allow all of the cooked components to cool off a little. Then spread a serving platter with the black lemon yoghurt, and pile high with the rocket, quinoa, roasted carrots and chickpeas, and finish with a sprinkle of pomegranate seeds.

Recipe by Órflaith Noone

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