ROASTED CHICKPEA & CARROT SALAD WITH FETA

SERVES 4 PREP + COOK 30 MINS

◆ 2 bunches baby carrots, trimmed

◆ 400g can chickpeas, drained, rinsed

◆ ¼ cup extra-virgin olive oil

◆ 1 tsp finely grated lemon rind

◆ 1 ½ tsp cumin seeds, crushed lightly

◆ 1 ½ tsp coriander seeds, crushed lightly

◆ 1 ½ tsp fennel seeds, crushed lightly

◆ ½ cup mint leaves

◆ ½ cup flat-leaf parsley

◆ ¼ cup dill sprigs

◆ 2 tbsp lemon juice

◆ 100g feta, crumbled

1 Preheat oven to 220°C.

2 Combine carrots, chickpeas, oil, lemon rind and crushed seeds on a baking paper-lined oven tray, season to taste. Roast 25 mins or until carrots are golden and tender.

3 Combine herbs in a large bowl, drizzle with juice, season. Top herbs with carrot and chickpea mixture. Sprinkle with feta.