Ingredients
Scale
- 9 oz/250 g young carrots
- 1/2 lemon, juice
- 1 tsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp cumin powder
- 1/4 tsp curry powder
- 1 cup/175 g chickpeas
- 1 red onion, diced
- 1/2 large or 1 regular avocado, sliced
- 2–3 tbsp pine nuts, toasted
- salt, pepper
- 1 cup/250 g thick coconut yogurt
- 1 tbsp tahini
- 2 tsp lemon juice
- 1/2 cup (tightly packed)/15 g carrot greens
- 1.5 tbsp olive oil
- 1/2 lemon, juice
- 1 clove of garlic
- salt, pepper
Instructions
- Cut off greens of carrots, and save for later. Scrub carrots to clean, then cut in half lengthwise larger or thicker pieces.
- Place carrots on a baking tray. Drizzle with lemon juice, olive oil, and sprinkle with garlic powder, cumin, curry, salt, and pepper. Toss to coat carrots evenly.
- Spread carrots in a single layer. Roast at 200°C/400°F for 30-35 minutes, until tender and slightly caramelized. Let cool a bit until preparing the rest of the salad.
- In a bowl mix together yogurt, tahini, and lemon juice. Season with salt and pepper if needed.
- Place carrot greens, olive oil, lemon juice, garlic, and a large pinch of salt and pepper to a blender, and process until smooth. Add a few tablespoon of water to adjust consistency.
- Add red onion, avocado, chickpeas, and slightly cooled roasted carrots to a bowl to combine.
- To serve spread tahini yogurt onto a serving platter, then top with roasted carrot mix. Drizzle with carrot green dressing and sprinkle with pine nuts. Enjoy!
- Prep Time: 15 mins
- Cook Time: 35 mins