It’s the season of ‘bring a salad’. So I hope to be able to provide you with a recipe or two that are a little bit different – and yet delicious and devoured by all. There is nothing worse than arriving at a BBQ and watching people skirt around your salad because it is too adventurous.
Here is a tasty little salad using delicious baby carrots, kale and morrocan spices. Everyone loves a roasted carrot in this household – and they are even better with a cheeky drizzle of honey before going into the oven!
I think this salad will go down well at your BBQ because carrots are like the humble apple – appreciated by all kids.
Recipe: Roast carrot salad
- 2 bunches of baby carrots
- 1 bunch of kale
- 1 can of chick peas
- 1 red onion
- 3 cloves of garlic
- 2 tbsp Moroccan seasoning
- 1 tbsp honey
- 3 tbsp of olive oil
- 3 tbsp greek yoghurt
- 1 tsp tahini
- 1 lemon
- salt and pepper
Tear your kale leaves into bite size pieces (making sure that you remove the stems). Place into a large baking tray.
Add in your washed chick pea, sliced red onion, crushed garlic, morrocan spices and 2 tbsp of olive oil. Toss.
Place your carrots on top and drizzle with honey. Season the tray and then place in the oven at 180 degrees for 30 minutes.
Make your dressing by combining the remaining olive oil with the greek yoghurt, tahini and juice of a lemon. Season and then drizzle over the roasted carrots.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
