Wednesday, February 25, 2015

Roasted Carrot and chickpea salad
1 lb. small carrots, preferably with stems attached
1/4C olive oil
1 Tbsp. fresh thyme leaves
1-1/2 tsp. cumin seeds, toasted
3 Tbsp. sherry wine vinegar
1 Tbsp. balsamic vinegar
2 tsp. mustard of choice
6 Tbsp. olive oil
salt and freshly ground pepper to taste
1/4C pitted kalamata olives, cut in half
3C baby kale mixture
1/3C chickpeas, rinsed and drained well
4 oz. feta cheese, cut into cubes
1/3C toasted pistachios

Preheat oven to 425F.  Clean the carrots, leaving ¼-inch of the stems attached.  Cut in half lengthwise and toss with olive oil, thyme, salt and pepper to taste.  Place on a cookie sheet and roast until tender and a little caramelized – about 20 minutes.  Set aside.

Make the vinaigrette:  Pound half the toasted cumin seeds into a fine powder and transfer to a bowl.  Add the whole cumin, vinegars, mustard, salt and pepper to taste and whisk in the olive oil.

Toss the carrots, chickpeas and olives with the greens and some vinaigrette.  Gently fold in the cheese and nuts.  Divide among plates and serve.
MAKAES:  6 – 8 servings

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