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Carrot & Chickpea Salad

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Carrot & Chickpea Salad

This Carrot and Chickpea Salad recipe from Chef Shellie Froidevaux is the perfect accompaniment for your Sunday family dinner. Roasted in the Panasonic NN-CT56M 3-in-1 Convection Microwave Oven to bring out maximum flavour, it is topped with pomegranate to give it additional texture and visual appeal.

Ingredients

  • 2 bunches Dutch carrots
  • 1 tbsp fennel seeds
  • 3 tbs extra virgin olive oil
  • 400 g can chickpeas rinsed and drained
  • sea salt
  • cracked black pepper
  • 100 g feta crumbled to serve
  • ½ pomegranate seeds removed
  • 1 tbsp honey
  • ½ cup red vein sorrel to serve

Instructions

  • Preheat the oven on Convection to 180°C.
  • Line the enamel tray with piece of non-stick baking paper.
  • Scrub the carrots thoroughly and trim the tops off. Place into a large bowl, along with fennel seeds, salt and pepper, and 2 tablespoons of extra virgin olive oil. Toss thoroughly to coat, set aside.
  • In a separate bowl, add the chickpeas, remaining 1 tablespoon of olive oil, sea salt and pepper. Toss thoroughly to combine.
  • Arrange the carrots evenly on the prepared enamel tray, leaving room for the chickpeas. Add the chickpeas onto the tray, and place into the preheated oven. Cook for 30 minutes.
  • When the carrots and chickpeas are cooked, transfer them to a serving platter and drizzle over the honey. Top with red vein sorrel leaves, crumbled feta and pomegranate seeds.

Notes

Make on the day of serving.