Cumin-spiked Carrot and Chickpea Salad

Cumin-spiked Carrot and Chickpea Salad

Today we have a special guest post from my friend Tess of The Yes Chef. She’s a Cordon Bleu trained, super awesome and kind lady who does catering, cooking classes (one of which I went to last week!) and myriad of other foodie things here in London. If you’re looking for healthy food inspiration make sure you check out her blog and YouTube for more brilliant recipes!

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Its a pleasure, and an honor to be guest posting on the lovely Izy’s blog.

If I am ever in need of pancake or waffle inspiration, this is my stop off. Does this girl know how to do baked goods. Uhuh, she does… but of course you know that already. I am Tess, the typing fingers behind the blog www.theyeschef.com. Food writer, youtube chef, gallery wonderer, yoga lover, supper club/ pop up/ cooking class host and all around London foodie. 
Since we are still in January, the month of resolutions and all, I wanted to share something fresh and healthy. I can’t say how much this dish has brightened up this drizzly, sofa-lazed, slight-hangover day. Made yesterday, I have spent today eating the vestiges out of tupperware in a manner very reminiscent of my student days. No plates, using just a plastic spoon I had knocking about my kitchen. 
 
This carrot salad is a favorite of mine. Its fresh, filling and speedy to make. Its an ideal accompaniment to grilled meat or served mountained up on your plate with a wobbly soft poached egg on top. I would recommend going the full hog and making full recipe, since its a creation that improves with age. You can assemble and dress it all in advance. The only ingredient I recommend you hold back on, until serving, is the flaked almonds. Added too soon, they loose their crunch. 
 
Its super simple, all you need is a mandolin (or a box grater), a frying pan and a bit of arm power. Or, If you are feeling particularly lazy/ its a Sunday, a food processor. You want to go for the long tin mandolin, wafer thin slicing attachment. Did I use mine for this dish?!Guilty as charged.
 
Cumin-spiked Carrot and Chickpea Salad
300 g (11 oz) carrots, sliced on a mandolin
400 g (14 oz) cooked chickpeas, drained and rinsed
100 g (3.5 oz) soft dried apricots, cut into chickpea-sized pieces
30 g (1 oz) fresh parsley and mint, torn
50 g (2 oz) toasted flaked almonds
Dressing:
1 tablespoon cumin seeds
1/4 cup / 60 ml extra virgin olive oil
1 tsp honey
2-3 tablespoons fresh lemon juice
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon chilli powder

To make the dressing, first toast the cumin seeds in a dry frying pan until fragrant and lightly browned, it will take only a minute or two.

Let the seeds cool, and grind to a powder with a pestle and mortar.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In another, medium bowl, combine the carrots, chickpeas, apricots, mint, and almonds. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve.

(You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)

http://www.topwithcinnamon.com/2014/01/cumin-spiked-carrot-and-chickpea-salad-guest-post-from-tess-of-the-yes-chef.html
 

Comments

  1. says

    I’m intrigued by the combination of cumin and apricot. This reminds of of Moroccan food! I also love things I can eat straight from the fridge without guilt.

  2. Dee says

    I sent every female in my family the link to this recipe, and I am definitely having this with Thanksgiving dinner this year!

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