Roasted Sweet Potato & Carrot Salad With Crispy Chickpeas
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 3 medium sweet potatoes
- 4 carrots
- 1 x 14 oz tin chickpeas
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 7 oz pearl barley
- 2 handfuls of hazelnuts
- 1–2 red chillies
- 1 lemon
- 1 teaspoon maple syrup
- 1 cucumbers
- handful of coriander
- sprinkle of sumac
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 180°C fan / 390°F. On a large baking tray, toss together the sweet potatoes, carrots, chickpeas, paprika, olive oil and a generous pinch of salt; spread out evenly in a single layer. Place the tray in the oven and cook for 40–45 minutes until crispy and golden.
Step 2
Pour the pearl barley into a saucepan of salted water, bring to the boil then reduce the heat and simmer for 30–35 minutes until tender; drain and refresh under cold water until cool to touch.
Step 3
When the roasted vegetables have 10 minutes left of cooking time, remove the tray from the oven and scatter over the hazelnuts. Place the tray back in the oven and cook for the remaining 10 minutes until golden. Set aside to cool.
Step 4
In a small bowl, combine the chilli, maple, lemon juice and a pinch of salt; set aside to marinate.
Step 5
To make the dressing, whisk together all of the dressing ingredients, adding 3–4 tablespoons of water to loosen as needed — it should be the consistency of single cream.
Step 6
To assemble the salad, stir 2–3 tablespoons of the dressing through the pearl barley and transfer to a salad bowl or large serving dish; toss together with the cucumber, hazelnuts and roasted vegetables. Spoon over the marinated chilli and juices, followed by the sumac, coriander, a pinch of flaky sea salt and plenty of black pepper.
Step 7
Save recipe for the next time?
