This fantastic salad is full of fresh ingredients and interesting flavours. Colourful and fragrant, its a bowlful of summer whatever the weather
Serves: 6-8
Preparation time: 15 minutes
Cooking time: 40 minutes
You’ll need:
- 2 tbsp extra virgin olive oil
- 4 tbsp pomegranate molasses
- 1 small garlic clove, crushed
- Salt and pepper
- 500g Chantenay carrot, washed
- 150g cooked chickpeas
- 200g bulgar wheat
- A handful of black olives, stoned and sliced
- 100 g salad leaves
- 1 red apple, cored and sliced
- A handful of parsley, roughly chopped
- 2 tbsp maple syrup
- 2 tbsp extra virgin olive oil
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp cumin seeds
What to do:
Heat the oven to 200º C.
Tip the carrots onto a baking tray and pour the spice mixture over them. Give them a shake around to coat them.
Bake the carrots for about 30 min, mixing them halfway through.
Mix the olive oil, pomegranate molasses, garlic and seasoning together in a small bowl and set aside.
Cook the bulgar wheat according to the instructions on the packet and let it cool down
Heat up a small pan and toast the coriander, caraway and cumin seeds until they are fragrant, shaking the pan frequently. Grind in a pestle and mortar with sea salt then add the maple syrup and olive oil.
Assemble the cooled bulgar wheat, salad leaves and chickpeas in a bowl and top with roasted carrots and olives. Add fresh herbs, chopped hazelnuts and apple slices and pour the dressing over.