Jewelled Carrot & Chickpea Salad
This is an innovative and delicious salad, which is great for brightening up your table. It’s quite a substantial side dish, so the good thing is you don’t have to make much else. You can decorate it as much or as little as you want – I often get carried away!
Dressing
Method
The dressing comes first for this dish. Mix all the ingredients together in a bowl and then get started on the salad.
Ingredients
4 Oranges
100ml Olive oil
2 tbsp Red wine vinegar
1 tbsp Honey
1tsp Cinnamon
1tsp Sumac
1tsp Ground cardamom
1tsp Garlic salt
1tsp Pepper
Salad Recipe
Ingredients
6 Large carrots
400g Chickpeas
100g Flacked almonds
50g Pistachios
Mint leaves
Handful of pomegranate seeds
Red amaranth (small Garnish)
1 Orange
Method
Slice the carrots diagonally and as thinly as you can. Place in a big mixing bowl. Drain and rinse the chickpeas and add to the carrots. Add the dressing and soak for 30 minutes or overnight. Add the pistachios, flacked almonds and pomegranate seeds and mix well. Use a slotted spoon to place the salad into your serving bowl. With a normal spoon, add the dressing so that the salad is sitting in it and is not completely covered. Get rid of the leftover dressing. Thinly slice the orange and place around the dish for decoration. Garnish with red amaranth, micro greens or pomegranate seeds.
