Sticky Harissa Carrot Salad
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Sticky Harissa Carrot Salad

with Roasted Chickpeas, Garlic Naan and Greek Style Cheese

Tags:
Veggie
Allergens:
Milk
Sulphites
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)3951 kJ
Energy (kcal)944 kcal
Fat42.4 g
of which saturates13.9 g
Carbohydrate110.4 g
of which sugars31.1 g
Protein28.1 g
Salt3.07 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Sieve
Large Bowl

Instructions

1

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.

2

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.

3

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.

 

4

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.

5

When everything is ready, add the baby gem, roast veg and chickpeas to the harissa yoghurt dressing amd toss to coat.

 

6

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!