I first made this salad when there was hardly any food left in the house; apart from some root vegetables leftover from making a stew.
The spices work really with the earthy root vegetables, and the chickpeas become lovely and crispy and golden when roasted. It's a great combination of textures.
If you want to serve it with a dressing, then I mixed together some Greek yoghurt (found lurking at the back of the fridge) with harissa paste. I then loosened it a little with extra virgin olive oil and lemon juice.
It's delicious served on a mix of salad leaves, but is also really good served on a bed of hummus or red pepper hummus with a side of charred flatbreads.
For the salad
2-3 carrots and ½ butternut squash OR
5 carrots
1-2 red onions
½ 570g jar of cooked chickpeas (or ¾ of a tin)
2 teaspoons of cumin
2 teaspoons of paprika
2 teaspoons of cinnamon
Seasoning
Olive oil
Bag of salad leaves
Toasted flaked almonds
To serve (optional)
Hummus or red pepper hummus
Toasted flaked almonds
Flatbreads
For the harissa yoghurt (optional)
150g Greek yoghurt
1 heaped teaspoon of rose harissa paste (or to taste)
Squeeze of lemon juice
Drizzle of olive oil (to loosen)
- Pre-heat the oven to 200c.
- Peel the carrots and cut (on the diagonal) into large chunks.
- Peel the onions and butternut squash (if using) and cut into thick wedges (see image 2).
- Drain the chickpeas.
- Throw the vegetables and chickpeas into a roasted dish.
- Scatter over the spices and seasoning and mix well.
- Drizzle with olive oil and mix again.
- Place in the hot oven for approx. 40 minutes, until the vegetables are cooked and golden (see image 3). Shake halfway through the cooking time.
- Place the salad leaves on the plates.
- If serving with hummus, then spoon it into the centre of a plate and top with the vegetables and chickpeas.
- Scatter over a handful of toasted almonds.
- Dress with spoonful's of the harissa yoghurt or a drizzle of honey and mustard dressing.
- Serve with toasted flatbreads.
