poor b has been swamped with finals for the last couple of weeks so i have been trying to do more things around the house. last night we had run out of leftovers (made by b, of course) and with no good takeout options, i attempted something rare and dangerous - making dinner. thankfully i had just read a lovely morning's recipe for roasted carrot salad and it seemed easy enough. turns out i'm not entirely toxic in the kitchen (i'm telling b this was a fluke and by no means a valid representation of my cooking skills, i definitely don't want to be cooking dinner often) and the salad was delicious. we ate it with quinoa, which has a really interesting and tasty flavor.
Recipe from A Lovely MorningRoasted carrot salad with chickpeas and fennel
A LOT of carrots. Like 3 big bunches from the supermarket or a big bag full if you're buying them from the farmer's market
2 or 3 small fennel bulbs, or 1-2 large (save some of the fennel fronds for flavor)
cumin seeds
1 can chickpeas
I bunch cilantro
feta (I'm using sheep's milk at the moment, but the other is fine too)
lime
salt, pepper, olive oil
Heat oven to 375. Peel and slice the carrots on the diagonal, so you have nice oblong pieces, not too thick and not too thin. Trim fennel bulbs, cut in half from top to bottom and then into thin wedges. Toss carrots and fennel with cumin seeds and a nice bit of olive oil, salt, and pepper. Line a cookie sheet with foil, dump carrots and fennel onto it, and slide into the oven and roast for as long as it takes the edges of the carrots to crisp a bit and the centers to be cooked through. Make sure you let some become nice and done so you get the crispy, caramelly taste every few bites.
While carrots are roasting, chop cilantro roughly. You might not need or want an entire bunch in your salad. I LOVE cilantro and believe it could almost be used as a salad green, which means I like a lot in this dish. But you can adjust the amount as you see fit. And you don't need pick the leaves off the stalks. Cilantro stems are just as delicious as the leaves. Pick a little pile of fennel tips off the fronds and set aside with the cilantro.
When the veggies are done, dump them into a large bowl. I usually heat the chickpeas in a saucepan first so they're nice and soft, but you certainly don't have too. Add chickpeas to the bowl, along with the cilantro and fennel tips. Drizzle a generous bit of olive oil over the top and mix everything up well. Add juice of one lime or so, depending on how limey you like it, and salt & pep to taste. Crumble feta over the top and eat. Out of the bowl is fine, but less civilized than actually heaping it on a plate.
A LOT of carrots. Like 3 big bunches from the supermarket or a big bag full if you're buying them from the farmer's market
2 or 3 small fennel bulbs, or 1-2 large (save some of the fennel fronds for flavor)
cumin seeds
1 can chickpeas
I bunch cilantro
feta (I'm using sheep's milk at the moment, but the other is fine too)
lime
salt, pepper, olive oil
Heat oven to 375. Peel and slice the carrots on the diagonal, so you have nice oblong pieces, not too thick and not too thin. Trim fennel bulbs, cut in half from top to bottom and then into thin wedges. Toss carrots and fennel with cumin seeds and a nice bit of olive oil, salt, and pepper. Line a cookie sheet with foil, dump carrots and fennel onto it, and slide into the oven and roast for as long as it takes the edges of the carrots to crisp a bit and the centers to be cooked through. Make sure you let some become nice and done so you get the crispy, caramelly taste every few bites.
While carrots are roasting, chop cilantro roughly. You might not need or want an entire bunch in your salad. I LOVE cilantro and believe it could almost be used as a salad green, which means I like a lot in this dish. But you can adjust the amount as you see fit. And you don't need pick the leaves off the stalks. Cilantro stems are just as delicious as the leaves. Pick a little pile of fennel tips off the fronds and set aside with the cilantro.
When the veggies are done, dump them into a large bowl. I usually heat the chickpeas in a saucepan first so they're nice and soft, but you certainly don't have too. Add chickpeas to the bowl, along with the cilantro and fennel tips. Drizzle a generous bit of olive oil over the top and mix everything up well. Add juice of one lime or so, depending on how limey you like it, and salt & pep to taste. Crumble feta over the top and eat. Out of the bowl is fine, but less civilized than actually heaping it on a plate.
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