So, picture this: I was standing in my kitchen, contemplating what to make for lunch this afternoon. The thought of another dreary salad was enough to make me want to crawl back into bed and it is a bank holiday Monday afterall. But hold on, I motivated myself, took a wander to the supermarket, (yes, they are open on Easter Monday here in Tenerife.) I followed a wonderful super-simple recipe for the first time, that helped me reinvent the salad game that was prepared very quickly and eaten even faster!
Let's face it; carrots don't always get the appreciation they deserve. They're usually the overlooked and underappreciated vegetable, lurking in the shadows of their flashier counterparts. But, fear not, for today we shall crown the carrot as the king of this story.
Ah, chickpeas, the tiny, versatile morsels of deliciousness. These underrated legumes shall rise to their rightful place in this tale, adding a unique texture and protein power to our carrot extravaganza. Oh, and just like the fearless superheroes of the kitchen, rocket leaves come to the rescue with their peppery bite and vibrant demeanor. They add a touch of sophistication and a powerful punch of flavour to this warm salad.
While my tale ends here, this is just the beginning of this journey with warm carrot salad; you should give it a go.
Experiment with various spices, lemon zest, or even a sprinkle of Parmesan cheese to take this to new heights.
Prep Time: 10 mins
Cook Time: 7-10 mins
Serves: 4
Ingredients:
225g carrots, peeled and sliced
4 tbsp extra virgin olive oil
freshly ground black pepper
1 tsp ground cumin
75g canned chickpeas or red kidney beans
juice of 1/2 lemon
2 tbsps sherry/balsamic vinegar
1 tsp clear honey
a few handfuls of rocket leaves
Instructions:
1. Place the carrots in a small pan with 1 tablespoon of the oil, the pepper and the cumin. Barely cover with water and bring to the boil.
2. Cook over a medium heat for about 7-10 minutes until all the liquid has boiled away and the carrots are just tender. You may need to stand over it towards the end to stop the carrots from burning. Remove from the heat.
3. Add the chickpeas or kidney beans to the pan and toss together. Mix the remaining oil with the lemon juice, vinegar and honey and pour into the pan with the vegetables.
4. Arrange the rocket on individual plates and spoon on the vegetables and their dressing.