Name: TIFFXO: Tiffiny Hall's Roasted Carrot Salad with Chickpeas and Mint Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 40 g whole roasted almonds roughly chopped; 1 bunch baby carrots trimmed washed; 1 tsp olive oil; 1 pinch salt and pepper *to taste; 100 g cherry tomatoes halved; 400 g canned chickpeas drained rinsed; 1 sprig mint, leaves removed; 1/2 cup cottage cheese; 2 tbs lemon juice; 1/2 shallot finely diced; 1/2 tsp ground cumin; 1 sprig mint finely chopped leaves removed

by Tiffiny Hall Last updated on 11/11/2020

A tasty side dish by TIFFXO Founder, Tiffiny Hall, that'll outshine the roast! - Tiffiny Hall

Ingredients

40 g whole roasted almonds roughly chopped
1 bunch baby carrots trimmed washed
1 tsp olive oil
1 pinch salt and pepper *to taste
100 g cherry tomatoes halved
400 g canned chickpeas drained rinsed
1 sprig mint, leaves removed

Dressing

1/2 cup cottage cheese
2 tbs lemon juice
1/2 shallot finely diced
1/2 tsp ground cumin
1 sprig mint finely chopped leaves removed

Method

Step 1

Preheat oven to 200C and line a baking tray with baking paper. Toast almonds on tray for a few minutes, until golden, while oven is heating. Set aside.
Step 2

Toss carrot with oil, spread on baking tray and season with salt and pepper. Roast for 20 - 25 minutes until golden and tender. Set aside to cool slightly.
Step 3

Blend dressing ingredients till smooth and season with salt and pepper.
Step 4

Combine tomatoes, chickpeas, carrots and mint, and divide between two plates. op with almonds and dressing to serve.