Mandarin, carrot and chickpea salad
Zesty and bright, this salad is perfection with New Zealand beef
Serves
6
Prep Time
10 mins
Cook Time
35 mins
Let's brighten up your table with a salad full of attitude. Paired with New Zealand beef, you've got a table guaranteed to give you and your family energy and goodness. Each forkful offers a little surprise, citrus, earthy chickpeas and a tangy dressing that we love to keep in the fridge for use throughout the week.
Whether you're serving up a roast, steak or a pile of beef meatballs, this salad is the perfect side kick for making your favourite beef dinner that little bit better.
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ShareIngredients
5 mandarins
2 zested and juiced300g carrots
trimmed, sliced2 cups romaine or cos lettuce
roughly chopped400g tin chickpeas
washed and rinsed1 burrata
cut into pieces2 Tbsp olive oil
1 Tbsp honey
1 tsp cumin seeds
1 Tbsp sunflower seeds
sprigs of fresh rosemary
4 Tbsp olive oil
zest and juice of 1 mandarin
Method
Preheat oven to 180°C. Add carrots and chickpeas to an oven tray and drizzle with olive oil, cumin, honey and mandarin zest and juice of one mandarin. Toss to coat.
Roast the carrots and chickpeas for 25-30 minutes or until golden.
In a small bowl. Combine dressing ingredients and mix well.
Once the carrots and chickpeas have roasted, allow to cool for 10 minutes then place onto a serving dish with the mandarin segments, lettuce and burrata.
Drizzle the dressing over the salad and top with rosemary and sunflower seeds.
Nutrition Information per Serving (215g)
This nutrition analysis is based on 6 serves.
