Roasted carrot, courgette and chickpea salad, rose harissa, lime and mint

DifficultyBeginner

This middle eastern inspired salad came about after a glut of courgettes were delivered to us from a neighbour and we had some carrots that needed using in the fridge. Rose Harissa is an amazing chilli paste that can be used in many ways, once you start using it you'll never stop.

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Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

 2-3 Tbsp Olive oil
 2 Large Carrots, peeled and chopped into chunks
 2 Large courgettes chopped into chunks
 1 tin of chickpeas drained
 20 Cherry tomatoes cut in half
 1 small red onion, cut in half and thinly sliced
 Small handful of chopped parsley
 Small handful of chopped mint
 20g Pumpkin seeds toasted
Dressing:
 2 Tbsp Rose Harissa
 2 Tbsp Extra virgin olive oil
 1 crushed garlic clove
 Zest and juice of 1 lime
 Salt and pepper

1

Heat your oven to 200c/180c Fan

2

Toss the carrots in half the olive oil and season then roast in the oven for 15 minutes

3

After 15 mins toss the courgettes in the remaining oil, season, add to the carrots and stir through and cook for 15 minutes more

4

Remove from the oven and leave to cool

5

In a large bowl add the chickpeas, tomatoes and onion

6

Add the carrots and courgettes and stir together

7

Make the dressing by mixing all the ingredients together (shake it all together in a glass jar)

8

Check for seasoning and consistency, add more lime or oil to suit

9

Dress the salad in approximately ¾ of the dressing to coat everything in the bowl, you don’t want it too wet and dripping with the dressing

10

Lightly stir through the herbs leaving some to garnish

11

Spoon the salad onto your serving plate and sprinkle with the toasted pumpkin seeds and herbs to garnish

Ingredients

 2-3 Tbsp Olive oil
 2 Large Carrots, peeled and chopped into chunks
 2 Large courgettes chopped into chunks
 1 tin of chickpeas drained
 20 Cherry tomatoes cut in half
 1 small red onion, cut in half and thinly sliced
 Small handful of chopped parsley
 Small handful of chopped mint
 20g Pumpkin seeds toasted
Dressing:
 2 Tbsp Rose Harissa
 2 Tbsp Extra virgin olive oil
 1 crushed garlic clove
 Zest and juice of 1 lime
 Salt and pepper

Directions

1

Heat your oven to 200c/180c Fan

2

Toss the carrots in half the olive oil and season then roast in the oven for 15 minutes

3

After 15 mins toss the courgettes in the remaining oil, season, add to the carrots and stir through and cook for 15 minutes more

4

Remove from the oven and leave to cool

5

In a large bowl add the chickpeas, tomatoes and onion

6

Add the carrots and courgettes and stir together

7

Make the dressing by mixing all the ingredients together (shake it all together in a glass jar)

8

Check for seasoning and consistency, add more lime or oil to suit

9

Dress the salad in approximately ¾ of the dressing to coat everything in the bowl, you don’t want it too wet and dripping with the dressing

10

Lightly stir through the herbs leaving some to garnish

11

Spoon the salad onto your serving plate and sprinkle with the toasted pumpkin seeds and herbs to garnish

Roasted carrot, courgette and chickpea salad, rose harissa, lime and mint

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