Sticky Harissa Carrot Salad
with Roasted Chickpeas, Garlic Naan and Greek Style Cheese
- Milk
- Cereals containing gluten
- Wheat
- Celery
- May contain traces of allergens
Celebrate Easter with crowd-pleasing recipes inspired by feasting dishes from around the world. Inspired by sharing salads in Moroccan and Middle Eastern cuisine, the base of spiced chickpeas is topped with seasonal carrots and plenty of garnishes for colour and flavour.
Ingredients
3 unit(s)
Carrot
1 unit(s)
Red Onion
1 carton(s)
Chickpeas
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
½ unit(s)
Lemon
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Harissa Paste
2 unit(s)
Garlic Clove
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
1 tbsp
Honey
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Halve and peel the red onion, then cut each half into 4 wedges.
Pop the carrots and onion onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, drain and rinse the chickpeas in a sieve, then thoroughly pat dry with kitchen paper.
Spread the chickpeas onto another baking tray. Roast on the middle shelf of your oven until crispy, 18-20 mins. Turn halfway through.
When 5 mins remain, carefully remove from the oven and drizzle with oil. Sprinkle over the chermoula spice mix, season with salt and pepper, then toss to coat and return to the oven for the remaining time.
Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces. Cut the lemon into wedges.
In a large bowl, combine the yoghurt, lemon juice (see ingredients for amount), sugar and olive oil for the dressing (see pantry for both amounts) and half the harissa paste.
Taste and season with salt, pepper and more lemon juice if needed. Set aside.
Peel and grate the garlic (or use a garlic press). Spread the butter (see pantry for amount) and garlic over the naan.
When the onion and carrots have 5 mins remaining, remove the tray from the oven. Drizzle over the remaining harissa paste and honey (see pantry for amount), toss to coat, then return to the oven for the remaining cooking time.
Pop the naan into the oven to warm through, 2-3 mins.
When everything's ready, add the baby gem, roast veg and chickpeas to the harissa yoghurt dressing and toss to coat.
Share the salad between your bowls.
Crumble over the Greek style salad cheese and sprinkle with the flaked almonds.
Tear the garlic naans in half and serve alongside, along with any remaining lemon wedges for squeezing.
Enjoy!
