Saladsdeliciouslyella
Roasted Sweet Potato & Carrot Salad With Crispy Chickpeas
Looking for a showstopper salad to impress your friends? This salad is both a feast for the eyes and seriously flavoursome. It’s packed full of earthy root vegetables, crunchy hazelnuts, refreshing cucumber and an incredibly creamy dressing — we can’t get enough of it at the Deliciously Ella office at the moment!
👥 4 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
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.
medium sweet potatoes3carrots4olive oil2 tablespoons
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.
pearl barley7 oz
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.
4
In a small bowl, combine the chilli, maple, lemon juice and a pinch of salt; set aside to marinate.
lemon1
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.
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.
pearl barley7 ozcucumber1
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