Fortnum's Kitchen Roasted Carrot & Chickpea Salad Recipe
Serve it hot or cold, as a main or a side, the lovely orange flavours and the sweetness of the carrots pair perfectly with the tangy feta.
What you'll need
SERVES 4 AS A MAIN OR 6 AS A SIDE
750g carrots, washed, skin on and halved lengthways
2 sprigs of rosemary
Fortnum's Salt and Pepper
50g feta, crumbled
570g jar of chickpeas, drained and washed
Orange Infused Extra Virgin Olive Oil, to serve
Parsley, to serve
What to do
1. Preheat the oven to 180°C fan/gas mark 4. Place the carrots in a roasting dish with the rosemary, drizzle over a good glug of extra virgin olive oil and season with salt and pepper. Toss to coat the carrots and roast in the oven for 20-25 minutes until the carrots are soft and caramelising.
2. Transfer the carrots to a serving platter and scatter over the chickpeas. Top with the crumbled feta and parsley, then pour over a generous drizzle of Orange Infused Extra Virgin Olive Oil.
Inspiration
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