Ingredients
SALAD
6 carrots
1 can chickpeas rinsed and drained
1 avocado sliced
Pepita seeds
4 ounces feta cheese crumbles
Fresh arugula
VINAIGRETTE
½ – 1 teaspoon cayenne (depends how spicy you like it )
1/2 teaspoon cumin
1 teaspoon sumac ( Penzey’s Spices )
1 clove garlic minced
1/4 cup fresh lemon juice
1 tablespoon honey
1 teaspoon dijon
salt & pepper
3/4 cup extra virgin olive oil
Instructions
SALAD
Take 4 of the carrots, peel them and cut them into 1 inch pieces in irregular shapes and blanch them in boiling water 3 – 4 minutes. Strain and cool. The remaining two carrots peel, then take a very sharp or newer peeler with a little bit of pressure work the whole length of the carrot creating ribbon pieces.
When you are ready to serve heat up a medium size saute pan, drizzle with oil and toss in the cooked carrots. You want to get some color going on. Season with salt and pepper.
To plate place arugula in the center of the plate, place some cooked carrots around, sprinkle with chick peas and pepita seeds. Place the carrot ribbons, add the avocado, sprinkle with feta and drizzle with the vinaigrette.
VINIAGRETTE
In a small bowl whisk the lemon juice, garlic, honey, dijon, seasonings, salt & pepper. Slowly incorporate the olive oil. Taste and adjust salt & pepper if needed.
Notes
This salad is great served with the Moroccan Spiced Lamb. To serve just the salad for lunch try adding some brown rice or Farro, very healthy and filling.