Today’s healthy recipe of roasted carrots and goat’s cheese salad is brought to us by topotishka
I’d like to share a recipe of this delicious, healthy, and easy to cook salad. I’m sure your whole family will love it. Despite its simplicity the salad is packed with flavours. I love how well the sweetness of carrots goes with the acidity of pomegranate and the creaminess of goat’s cheese. It’s also surprisingly filling thanks to the chickpeas which are a great source of protein. Finally, look at these irresistible colours on the plate! Bon appetit!
- 3 carrots
- 70 g goat’s cheese
- 200 g can of chickpeas, drained and rinsed
- wild rocket leaves
- 75g pomegranate seeds
- grated zest and juice of half an orange
- 2 tbsp olive oil
- salt and pepper
- Heat oven to 190C. Wash and cut the carrots. Spread them onto a large baking sheet and toss with 1 tbsp of the oil. Sprinkle with the orange zest and juice and season with salt and pepper. Roast for 40-50 mins until tender and some colour catches on the edges.
2. Stir the chickpeas into the roasted carrots add add the washed wild rocket, then tip onto a large serving plate. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat’s cheese and sprinkle on the pomegranate seeds.
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