BY MILA HYMAN / FOOD PHOTOGRAPHER + STYLIST BASED IN DUBAI
ROAST CARROT SALAD
GREAT AS A SIDE OR MAIN / NUTRITIOUS + FILLING / VEGAN + VEGETARIAN
The secret ingredient is always love !
Use this recipe as an inspirational guideline. I invite you to get creative, experiment, try new ingredients and different combos. If you don't have/like something, swap it out with something else. Taste as you go along. Trust your tastebuds and your gut...and most importantly, have fun!
Love x Mila*
I love making new creations using leftovers, and that's precisely how this salad was born. I had some leftover roast carrots and chickpeas, and bulgar wheat from my Miso Carrots meal, so I added a few fresh greens, and voila!
One of my home cooking mantras is: Cook once, eat twice!
This salad is a perfect example of that saying. When I'm roasting veg, I like to make a big batch, that way, I usually have leftovers which I can enjoy as is or transform into something else.
I hope this example inspires you to look at your leftovers a bit differently so you can come up with some tasty reinventions!
ROAST CARROT SALAD
Ingredients
Roast Carrots / use leftovers or see RECIPE
Spucy Roast Chickpeas / use leftovers or see RECIPE
Bulgar Wheat / use leftovers or cook 1 cup
Sugar Snap Peas / sliced
1 - 2 handfuls Baby Spinach
3 - 5 Kale Leaves / chopped
a sprinkle of Furikake Seasoning / Sesame Seeds
a drizzle of Olive Oil
Instructions
If you're making this with leftovers, I encourage you to get creative, seeing as you'll be working with whatever you have left, so the quantities are up to you!
If you're making this from scratch, you can find the recipes for the:
Miso Roasted Carrots HERE
Sriracha Roasted Chickpeas HERE
Prepare the bulgar wheat:
While the carrots and chickpeas are roasting, you can cook the Bulgar Wheat. First, prepare 1 cup of uncooked bulgar wheat following the cooking instructions on the packet. Once cooked, let it cool down to room temperature.
Once the Carrots and Chickpeas are roasted and cooled down to room temperature, you can start to assemble the salad. Here, I'll let you decide on the amounts depending on the size of salad that you want to make.
Using a nice big salad bowl or mixing bowl, add the chopped kale and cooked bulgar wheat and mix them well.
Add the sliced roast carrots and baby spinach and give the salad a gentle toss.
To finish, add the roasted chickpeas, sugar snap peas and seed sprinkle. Drizzle a bit of olive oil over the top and season if necessary.
ENJOY + HAPPY EATING!
Feel free to get in touch if you have any questions, comments or requests.
I would love to hear if you've tried the recipe and what you think of it!
Love x Mila*