- 6 carrots, cut into sticks
- 1x 400g can of chickpeas, drained + rinsed
- 1 red onion, sliced
- 4 sprigs of thyme
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 3 tsp J Friend & Co Honey
- Sea salt
- 1/2 cup coconut yoghurt
- 2 tbsp tahini
- 1 tsp apple cider vinegar
- Juice of 1 lemon
- Pinch of sea salt
- Black Pepper
- Toasted walnuts, roughly chopped
- Fresh coriander, roughly chopped
Preheat the oven to 200C.
On a baking tray, add the carrots, chickpeas, onion, thyme, cinnamon, cumin, honey, oil and sea salt. Toss everything together and place in the oven to cook for 8mins. Once the 8mins is up, turn the oven function onto grill and grill for 10mins.
Once the carrots are cooked, remove from the oven.
While the carrots are cooking, make the tahini yoghurt dressing. Add all ingredients to a bowl and mix until everything is well combined.
To assemble the salad, layer all components on a large flat platter. Start with a layer of fresh rocket, followed by the roasted carrots, tahini yoghurt, walnuts and coriander. Then drizzle over some honey. Continue this layering process for another 2-3 layers.
Any leftovers will keep in an airtight container in the fridge for up to 3 days.