The vegetables in this salad pair beautifully with the creaminess of soft goat’s cheese. I love adding some toasted pumpkin seeds for some extra texture to the dish. The balsamic vinaigrette has a delicate sweetness with the addition of maple syrup.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 800g tinned chickpeas
- 1 tsp ground paprika
- 1 tsp ground cumin
- 4 tbsp extra-virgin olive oil
- 1 bunch Dutch carrots, peeled
- 2 beetroots, peeled & thinly sliced
- 100g soft goat’s cheese
- 2 tbsp pumpkin seeds, toasted
- Sea salt flakes
- 2 tbsp fresh green herbs to garnish (optional)
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- Balsamic Vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
Method
- Preheat the oven to 200ºC.
- Rinse and drain the chickpeas then dry with a paper towel.
- Place a sheet of baking paper on a large baking tray and place the chickpeas on top. Sprinkle them with paprika, cumin and half the olive oil. Stir gently until they are evenly covered. Roast in the oven for 25–30 mins until they are golden and slightly crispy on the outside.
- Place the carrots and sliced beetroot on a separate baking tray and drizzle with the remaining olive oil. Place in the oven next to the chickpeas and cook for 25–30 mins until tender.
- To make the vinaigrette, gently whisk the oil, maple syrup and balsamic vinegar in a mixing bowl.
- Place the chickpeas on a serving dish and top with the beetroots and carrots. Sprinkle with goat’s cheese and pumpkin seeds and drizzle with the balsamic vinaigrette. Season to taste and garnish with fresh herbs, then serve.
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