Roasted Carrot, Chickpea & Rocket Salad

Step 1
Preheat the oven to 180°C (fan-forced). Cut carrots on an angle into 4cm wedges and put into a large mixing bowl. Drizzle with 2 tablespoons of the olive oil, the ground cumin, salt and pepper. Mix well and then transfer to baking tray and roast in the oven for 25-30 minutes or until tender and a little caramelised. Remove from oven and allow to cool.

Step 2
On a small baking tray, toss pepitas with a drizzle of olive oil, salt, pepper, and ½ teaspoon chili flakes. Toast in the oven for 5-7 minutes, or until lightly browned. Set aside to cool.

Step 3
Drain the chickpeas and put them into the same bowl that the carrots were seasoned in. Add remaining 2 tablespoons of olive oil, mince the garlic directly into the bowl, then zest and juice the lemon into the same bowl, season with salt and pepper and mix well. Set aside to marinate.

Step 4
Once the carrots have cooled completely, add them to the bowl with the chickpeas and mix well. Roughly chop the parsley leaves and add to the bowl along with the rocket leaves, and gently toss to coat with the dressing at the bottom of the bowl.

Step 5
Taste and add more salt or pepper, if needed. Add the toasted pepitas, mix well, and transfer to a salad bowl to serve.