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Chantenay carrot, bulgar wheat and chickpea spicy salad

12 September 2018 By Chantenay

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.

Filed Under: Mains, Starters and Salads

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