A hearty and gorgeous Spring salad featuring crispy chickpeas, roasted carrots, sticky red onions, crunchy raw beetroot, and creamy yoghurt. Customize it by swapping beetroot for radish and carrots for sweet potatoes, and feel free to add peppers.
1: Preheat oven to 220C.
2: Toss chopped carrots in ghee/butter/oil, salt, pepper, and rosemary/thyme.
3: After 10 mins, add rinsed and dried cooked chickpeas and onion, tossing together, and roast for another 15 mins until tender and golden edged.
4: For the last 5 mins, toss with maple syrup and roast.
5: If quinoa isn’t cooked, cook it now with a pinch of sea salt (about 15 mins for white quinoa, up to 20 mins for black/red/tricolore varieties) and leave to cool.
6: Make garlic yoghurt by mixing finely chopped garlic with salt and pepper and then mixing with yoghurt and a swirl of olive oil.
7: Peel raw beetroot and slice into sticks.
8: Finely chop herbs/salad leaves.
9: Shake olive oil and lemon (and a bit of finely chopped zest), and season to taste.
10: Grab a serving platter, spread out the quinoa, and toss with a few tbsp of dressing.
11: Add half the roasting tray contents to quinoa and gently toss, then drizzle over a little more dressing.
12: Layer up the herbs and beetroot, dollop over the yoghurt, and drizzle over any extra dressing to serve.
