Middle Eastern Roasted Carrots & Coconut Tahini Yoghurt
1 bunch spring carrots
1 red onion, thinly sliced
1 can chickpeas, drained, rinsed
and patted dry
½ tsp cinnamon
1 tsp pomegranate molasses plus extra
to drizzle salad with at the end
1 tsp harissa
pinch of sea salt
olive oil
handful of roughly chopped
rocket leaves
3 medjool dates, thinly sliced
handful of mint
2 tsp dukkha
1/3 cup walnuts, toasted and chopped
hemp oil
COCONUT YOGHURT
½ cup coconut yoghurt
1 tbsp tahini
juice and zest ½ lemon
METHOD
Preheat oven to 200°C. Get a baking tray out and set aside.
In a bowl add the spring carrots
(if some are extra big cut in half lengthways), red onion, chickpeas, cinnamon, pomegranate molasses, harissa, sea salt and oil. Toss until everything is well coated. Place on a baking tray and place in the oven. Cook for 10 minutes then turn the oven to grill and continue to cook for another 10 minutes.
Allow to slightly cool.
For the yoghurt sauce, add all ingredients together in a cup and mix until well combined. Set aside.
To assemble add the yoghurt sauce onto a round salad plate, forming a large circle. Place some rocket then layer on the roasted carrot mix, dates, mint, dukkha and walnuts. Finish with a drizzle of pomegranate molasses and hemp oil.