Don’t be fooled by the simplicity of this salad, it really packs a punch and is fairly substantial due to the chickpeas which provides plenty of fibre and some protein. It is fresh, warm and a perfect dish for going from colder weather to warmer days.
I know that the weather is something that is beyond ones control but it is still intriguing to me how much it can impact on ones mood. I don’t know if it actually has been an unusually long Winter and cold Spring, or if it just feels that way, because we keep telling ourselves it has been… I mean I almost had a breakdown the other week when the “heatwave” didn’t turn up on said day.
To be honest, I don’t mind anytime of the year when the sun shines, but there hasn’t been much of that around lately. Though I finally got around to order some seeds for this year’s GIY project (why am I always so late with it??) and the beds are almost ready for some planting, it feels late as we are now into May. That’s life I suppose, nothing you can force and it is a great way to practice mindfulness, learning to release control over things we can’t control and instead paying attention to our reactions.
So as we are on the cusp of entering into a season full of lighter, more raw food based meals (at least this is what I am craving when the weather warms up) I thought this salad which is a kind of hybrid with some cooked foods and some raw, would be a nice one to share. I have made it several times and it is so delicious! Apart from the spices, you can probably buy these ingredients in your local corner shop. And even if you don’t have any green fingers at all, I bet you can keep some fresh mint alive. Seriously, it is impossible to kill!
FENNEL ROASTED CARROT & CHICKPEA SALAD WITH ORANGE & MINT
Serves 2 (double the quantities if you are feeding more people)
1 tin of chickpeas, rinsed & drained
4 small carrots, washed, peeled & chopped into rounds
1 orange, peeled & sliced lengthwise or into segments
1/2 tsp fennel seeds
1/2 tsp coriander seeds
Some olive oil to roast in
A few fresh mint leaves, chopped
For the dressing:
1 tbsp fresh orange juice
1/2 inch fresh ginger, peeled & chopped
2 tbsp good quality oil of choice – olive oil or walnut or pistachio or flax or hempseed oil will all work.
Sea Salt & Black Pepper, to season
Pre heat oven to 180°C. On a baking tray add the chickpeas and the carrots. Give the coriander seeds and the fennel seeds a bit of a pelting in a pester and mortar before sprinkling across your tray with the chickpeas and carrots.
Drizzle over some olive oils and a seasoning of sea salt and black pepper then with your hands gently toss everything so that the oil and spices cover the carrots and chickpeas.
Place the tray in the oven and roast for about 25 min until the chickpeas are a little bit dry and crispy.
To make the dressing; add all ingredient in your blender ( I use the small cup of my nutribullet) and blend for 20-30s. Taste and season to your own preferences.
Once the carrots and chickpeas are done, add them to two serving plates. Then add the fresh orange segments, pour over the dressing and scatter the chopped mint leaves.
*** This salad will keep another day in the fridge, but best to keep the chickpeas / carrot mix parted from the dressing and the orange / mint until served ***
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