Ingredients
- 450g peeled and diced carrots
- 2 cloves garlic
- 40g sesame seeds
- 60g pumpkin seeds
- 30g sunflower seeds
- 80g dark roast peanut butter
- 10g olive oil
- Salt
- 1 can chickpeas
- Handful fresh coriander
- Pinch chilli flakes
- Juice 1 lemon
- Salt
- Pepper
- 2 tsp tamari (or soy)
- 1 tsp fresh grated ginger
Carrot & Dark Roast Peanut Butter Salad
Method
- Preheat the oven to 200 degrees
- Drizzle oil over the carrots, season with salt and pepper
- finely chop the garlic and mix with the carrots
- Spread the carrots over a flat baking tray and roast in the oven until the carrots are tender
- While the carrots are roasting, mix together the seeds, 10g oil and the dark roast peanut butter*
- Spread the seeds out on a tray lined with baking paper and roast in the oven for approx
- 5 minutes until the seeds are just light golden brown
- Drain and rinse the chickpeas
- Roughly chop the coriander
- Mix the cooked carrots, seeds, coriander, chickpeas together with the tamari, lemon juice, chilli flakes and grated ginger
- Taste and add more seasoning to taste
Comments
*I used Bay Road Dark Roast Peanut Butter
