Roasted Carrot and Yellow Beetroot Salad
Warm up salads this winter with a roasted golden root vegetable option. Serve over the top of some Persian Labneh along with a good sprinkle of dukka and HFM upcycled salsa verde.
INGREDIENTS:
For the salad:
2 bunches Dutch baby carrots
1 bunch golden beetroot
Olive oil for cooking
1 can 400g chickpeas (rinsed and drained)
1/2 Lemon
Pinch sea salt
3 tsp Dukka
HFM Upcycled Salsa Verde
To serve:
100g Harris Farm Persian Labneh
Extra carrot top leaves
METHOD:
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Pre heat the oven to 180 °
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Line a large baking tray with baking paper.
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Remove the leaves off the carrots, saving a few for garnish. Rinse the carrots and and spread out on the baking tray.
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Peel the yellow beetroot, chop up into quarters or halves if they are large. Add them to the baking tray as well as a good drizzle of olive oil over the top. Give the tray a toss to coat the vegetables in the olive oil and place in the oven to roast for 30-40 minutes or until soft when tested with a fork.
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Once the vegetables are cooked remove the tray from the oven. Add the rinsed and drained chickpeas to the warm tray.
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Squeeze over the juice of half a lemon and sprinkle over the top with a good pinch of sea salt and 2 tsp of the dukka. Toss to coat all the vegetables and chickpeas.
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To serve, add a spoonful of Persian Labneh to a plate and spread it across the plate with the back of a spoon.
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Pile up on top of the labneh the contents of the baking tray including any baking juices.
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Add extra carrot top leaves to garnish and a good sprinkle over the top of the remaining dukka.
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Serve the salsa verde in small spoonfuls over the top or in a bowl to the side.
Serves: 2-3
Prep & cook time: 45 minutes
Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.
