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