Carrots, apparently, are one of the most wasted foods. Save them – even the limper ones – by making this salad. It’s glorious. I often serve this with whole baked fish. Or serve it as part of a mezze, with hummus, a salad (a tabbouleh would be wonderful) and some flatbreads for a light and satisfying lunch. It also works beautifully with parsnips.
Preparation: 10 minutes
Cooking: 50 minutes
2 tbsp extra virgin olive oil, plus extra to serve
1 x 400g can chickpeas, drained
3 tbsp marmalade
½ tsp dried thyme or mixed herbs
¼ tsp chilli flakes
4 dates, pitted and chopped
100g crumbled feta
Fine sea salt
A squeeze of lemon, to serve
- Preheat the oven to 190°C/170°C fan. Cut the carrots lengthways in half or quarters, so they are roughly the same size. Leave any very small carrots whole.
- Place in a large roasting tray, drizzle with the olive oil and sprinkle with salt. Roast for 30 minutes, or until almost tender.
- Meanwhile, spread out the chickpeas on paper towel and pat dry. Add to the tray with the carrots, shake to coat in the oil, and roast for a further 15 minutes.
- Put the marmalade in a small pan with the dried herbs, chilli flakes and a pinch of salt. Gently warm, stirring, to loosen.
- Pour the marmalade over the carrots and chickpeas and toss to combine. Return to the oven for a further 5 minutes.
- Tip the carrots and chickpeas onto a serving platter and leave to cool slightly. Gently fold through the dates and feta. Drizzle with olive oil and squeeze over some lemon juice. Serve warm or at room temperature.
Tip: Try … Folding through a handful of very finely chopped parsley or carrot tops (if the carrots came with them attached).
Recipe extracted from Second Helpings (Hardie Grant)