Roasted Carrot Salad

The perfect accompaniment to grilled chicken, fish or steak.

Roasted Carrot Salad


  • 800g carrots, peeled and cut into slices diagonally
  • 1/4 cup olive oil
  • 3/4 teaspoons cumin seeds
  • 1 x 400g can chickpeas, rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 1/2 bunch mint leaves


Preheat the oven to 190°C. Place the carrot and oil in a roasting dish and toss to coat. Roast for 20 minutes then sprinkle with half the cumin seeds. Stir, then return the dish to the over and cook for a further 20 minutes.

Transfer to a serving bowl and season with salt and pepper. Add the remaining ingredients and toss until well combined. Serve while still warm.


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