Roast Carrot, Cordiander and Chickpea Salad
We love this recipe from Christopher Trotter, Fife’s Food Ambassador! In his own words, this recipe is “Picnic food which will satisfy the most conservative of tastes as well as the more adventurous.”
You can replace the chick peas with any tinned beans you like. This is ideal for the tiny round carrots simply cut into quarters
10 round carrots
Hebridean sea salt
2 tblsp virgin olive oil
400g tin of chickpeas
Good bunch of coriander, washed and chopped
1 tblsp sesame seeds, dry toasted
Juice of an orange
1 tsp poppy seeds
1 Mix the carrots with a little olive oil and some Hebridean salt and roast for 30 minutes.
2 Once cooked mix with the chick peas, herbs and seeds.
3 Make a dressing with the orange juice and remaining olive oil, and dress the salad.
Sprinkle over the poppy seeds.
Delicious warm but also good cold.