Roast Carrot Salad

Roast Carrot Salad with Chickpeas, Cumin & Whipped Goats Curd

Ingredients

• 1 small head of red or yellow endive
• 1 head of preferred bitter, winter salad leaves- Italian mixed leaves, Tardivo, Castel Franco etc.
• 30-40g large cooked chickpeas

• 2 sand carrots (or regular variety) peeled & roasted
• 2 tbsp. olive oil
• 1-2 tsp. cumin seeds

• ½ chili, diced or to taste (optional)
• 1 tsp. Moscatel vinegar
• Extra virgin olive oil
• Splash of lemon juice to taste
• Salt to taste

• 40g fresh goats curd
• Toasted pine nuts
• Fresh pomegranate seeds, optional
• Fresh herbs to dress (chervil, tarragon or dill), optional

Method

1. Firstly, prepare the carrot, place the pre-roasted carrot on an oven-proof tray and dress with extra virgin olive oil, salt and cumin seeds, place in a pre-heated oven at 190C for the duration of the prep. (Approx. 10 minutes).
2. While the carrot is cooking through, prepare the diced chilli for the dressing and the salad leaves for later.
3. Mix the salad leaves together with the chickpeas and set aside ready to dress later.
4. In a small bowl, mix the goats curd, seasoning to taste with salt & fresh black pepper.
5. Remove the carrot from the oven and carefully tip the roasting juices into a small container. Mix in the vinegar, diced chilli and more extra virgin olive oil, then taste and season if needed.
6. Place a spoon of the goats curd on the base of the plate and build up the dressed salad leaves and chickpeas around.
7. Add the roasted wedges of carrot and try to create some height with the ingredients. Drizzle generously with the dressing and finish with a sprinkle of toasted pine nuts and the pomegranate seeds.
8. Serve with some warm, crusty bread at the table.