Roasted Carrot, Hummus and Pomegranate Salad

We are back from our wonderful travel adventures abroad.  Singapore has welcomed us with all that we have come to expect from this great city – extreme efficiency at the airport – off the aeroplane and in a taxi within 25 minutes of landing – and hot humid weather.  Not that those two things sum up Singapore but, whilst it felt sad that our holiday had come to an end, it did feel nice to arrive home.

In our post holiday mood we are feeling the need for healthiness and are also trying to keep the jet lag at bay, so for lunch today I made this super delicious roasted carrot salad.  The recipe is from one of my all time favourite chef’s, Teresa Cutter, also known as the Healthy Chef.  Her website has a vast number of healthy and delicious recipes and I am also a big fan of her cookbook, 80/20.  So I was thrilled to learn this week that she has just launched a new cookbook.

I made this salad while we were in London for a dinner with friends.   So I dedicate this recipe to all our lovely friends who live so far away.  It is always so wonderful to catch up.  Until next year…

Roasted carrot, hummus and pomegranate salad

Roasted Carrot, Hummus and Pomegranate Salad

Recipe adapted from Teresa Cutter

1 quantity of home-made hummus (click here for recipe)
8 – 12 carrots
1 small bunch of rocket leaves
1 handful of flat-leaf parsley
½ pomegranate, seeds removed
¼ cup of toasted slivered almonds

Pomegranate Dressing
2 tbsp pomegranate molasses
1 tbsp olive oil
1 tbsp lemon juice

Pre-heat oven to 190°c.

Make your hummus following the recipe here and set aside.

Lightly scrub or peel your carrots.  Leave smaller carrots whole and cut larger carrots in half lengthways.  Toss in olive oil and season with sea salt and black pepper and roast in the oven for 30 minutes or until just tender and lightly browned.  (Don’t let them over cook or they will shrivel up to nothing).

Wash the rocket and parsley and spin dry.  De-seed the pomegranate.  Toast the almonds in a dry frying pan for 5 minutes or until just golden.

Make the dressing by combining the ingredients and lightly whisk to emulsify.

To assemble the salad spread a generous amount of hummus on the bottom of the plate, add some rocket and parsley leaves, top with carrots, sprinkle with pomegranate and almonds and repeat until you have used all ingredients.  Drizzle with the dressing.

Roasted carrot, hummus and pomegranate salad

For more Teresa Cutter recipes or to buy her cookbooks, visit The Healthy Chef