Recipe and image courtesy of Chantenay Carrots.
Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad. Hello friends, so how are you today?
Chantenay carrot, bulgar wheat and chickpea spicy salad anyone?
This fantastic salad is full of fresh ingredients and interesting flavours. Colourful and fragrant, its a bowlful of summer whatever the weather.
How To Make A Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad:
Preparation time: 15 minutes
Cooking time: 40 minutes
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
1 tsp coriander seeds
2 tbsp maple syrup
1 tsp caraway seeds
2 tbsp extra virgin olive oil
1 tsp cumin seeds
What To Do:
1.) Firstly, heat the oven to 200º C.
2.) Tip the carrots onto a baking tray and pour the spice mixture over them. Give them a shake around to coat them.
3.) Bake the carrots for about 30 min, mixing them halfway through.
4.) Mix the olive oil, pomegranate molasses, garlic and seasoning together in a small bowl and set aside.
5.) Cook the bulgar wheat according to the instructions on the packet and let it cool down.
6.) 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.
7.) 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.
Last but not least, enjoy.
Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad:
So what do you think about this recipe?
Do you also fancy trying it? Because I know I do.Recipe and image courtesy of Chantenay Carrots.
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