Sticky Harissa Carrot Salad
with Roasted Chickpeas, Garlic Naan and Greek Style Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
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
½ unit(s)
Lemon
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
2 unit(s)
Garlic Clove
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
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
Nutritional information
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. Drizzle with oil, sprinkle over the chermoula spice mix and season with salt and pepper. Toss to coat evenly.
Roast on the middle shelf of your oven until crispy, 16-18 mins. Turn halfway through.
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 Greek style natural yoghurt, lemon juice (see ingredients for amount), sugar and olive oil for the dressing (see pantry for both amounts) and half of the harissa paste.
Taste and season with salt, pepper and more lemon 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 carrits 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 is ready, add the baby gem, roast veg and chickpeas to the harissa yoghurt dressing amd toss to coat.
Share the salad between your bowls.
Crumble over the Greek style cheese and sprinkle with the flaked almonds.
Tear the naan in half and serve alongside with any remaining lemon wedges for squeezing.
Enjoy!
