Warm Moroccan roasted carrot and chick pea salad

Serves: 4 | Preparation Time: 20 min


  • 800g kg large carrots, peeled, cut into 1cm-thick slices diagonally
  • 65ml (1/2 cup) olive oil
  • 1 tsp cumin seeds
  • 2 tsp dried chilli flakes
  • 2 tsp caraway seeds
  • 2 tbsp brown sugar
  • 1 x 400g cans chickpeas, rinsed, drained
  • The juice of one fresh lemon.
  • 1 bunch mint, leaves picked, washed, dried, torn


Preheat oven to 190°C. Place the carrot, oil and sugar in a large bowl and toss to coat.
Place half the carrot, in a single layer, in a large roasting pan. Roast in oven for 20 minutes. Sprinkle with half the cumin, chilli & caraway.
Turn and cook for a further 20-25 minutes or until the carrot is tender and golden. Transfer to a large bowl.
Repeat with remaining carrot and spices.

Season with salt and pepper. Add the chickpeas, lemon juice and mint, and toss until well combined. Serve immediately.