Ingredients

• 12 small carrots, peeled and quartered
• 1 red onion, peeled and chopped into eighths
• 1/2 lemon, quartered
• 2 tsp smoked sweet paprika
• 2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tbs olive oil
• 1 clove of garlic, grated
• salt, to taste
• 400g tin of chickpeas, drained
• 1 cup baby spinach leaves
• 1 cup rocket
• 1/3 cup dates, halved and finely diced
• 1 tbs slivered almonds, toasted
• 1/2 cup Harris Farm Markets yoghurt
• pomegranate molasses

method:

1. Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
2. Place the spinach and rocker in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds and serve with yoghurt swirled with pomegranate molasses.

Enjoy!