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How to make Carrot and chickpea salad with honey coriander dressing

Yield = 6
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 2 teaspoons finely grated lemon rind
  • 3 bunches baby carrots, scrubbed, trimmed
  • 400g can chickpeas, rinsed, drained
  • 1 1/2 teaspoons whole coriander seeds
  • 1 1/2 tablespoons white balsamic vinegar
  • 1/2 bunch watercress, leaves picked
  • 45g (1/4 cup) toasted hazelnuts, coarsely chopped
  • 1 tablespoon pomegranate arils
  • Red-vein sorrel leaves or baby spinach, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Combine 1 tbs oil, 1 tsp honey and 1 tsp lemon rind in a small bowl. Place carrot on prepared tray, drizzle over the honey mixture and toss to combine. Bake for 20 minutes. Add chickpeas to tray and bake for a further 10 minutes or until the carrots are golden and tender.
  • Step 2 Meanwhile, toast the coriander seeds in a small frying pan over medium heat for 1-2 minutes or until aromatic. Use the back of a spoon to lightly crush. Place the crushed seeds, balsamic and remaining oil, honey and lemon rind in a small bowl and stir to combine. Season.
  • Step 3 Arrange the watercress, roast carrot and chickpeas on a large serving platter. Scatter over the hazelnut, pomegranate and sorrel or spinach. Drizzle over the dressing to serve.