Warm carrot and chickpea winter salad

Serves: 2

Prep: 10 mins

Cook: 1 hour

METHOD:

Preheat your oven to 180 degrees c. Prepare your carrots by removing the tops and cutting in half if they’re thick, otherwise I like to leave some smaller ones whole. Place the carrots in a non-stick baking tray with the olive oil, maple syrup, fennel seeds, chilli flakes, salt and pepper. Toss to coat and place in the oven for 40 mins-1 hr (check after twenty and shake the tray). 

While the carrots cook, rinse and drain your chickpeas, then pat them dry with kitchen paper or a clean tea towel. Place them on a baking tray lined with greaseproof paper, toss with seasoning and olive oil and place in the oven for 30 mins (until crispy). While the chickpeas and carrots are cooking, drain and rinse your lentils and set aside. Zest, then juice one of your blood oranges into a small bowl with the olive oil and sea salt (this is your dressing). Then peel/cut the 2nd and 3rd one into segments, set aside. 

To serve- Mix your radicchio, lettuce, carrots, lentils, chickpeas and dressing in a bowl and toss together. Divide between two bowls and top with goats cheese, blood orange segments and chopped dill. 

INGREDIENTS:

450g Carrot

1 Tpsp Fennel seeds

2 tbsp Extra virgin olive oil

½ Tsp Chilli flakes

1 Tbsp Maple Syrup 

1 Tsp Flaky sea salt 

Pepper to taste 

Chickpeas

1 Tbsp Extra Virgin Olive oil

Salt and Pepper to taste

3 Blood Oranges (can be replaced with normal orange or clementine if you can’ get them)

1Tsp Extra virgin olive oil

Sea Salt to taste

1/2 Radicchio or 1 red endive 

60g Rocket 

60g Green lentils 

60g Goats cheese

1 Small Bunch Dill, roughly chopped

TIPS:

Serves 2 main courses or 4 sides and can be stored in the fridge for 2 days.

Also works well with cold cooked peas, beans or broccoli