Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2 oranges
- 2 bunches baby carrots, trimmed, scrubbed
- 425grams chickpeas, drained
- 1tablespoons ground cumin
- 1/4 cup extra virgin olive oil
- 1 cup pearl couscous
- 60grams baby rocket leaves
- 200grams mixed pitted olives
- 1/3 cup coriander
- 1/2 cup pistachio kernels, toasted, chopped
- 3 green onions, thinly sliced
- 180grams haloumi, sliced
Nutrition per serving
3280kJ / 780Cal
3280 Kilojoules or 780 Calories
38% of daily energy intake*
Protein
28.8grams
Fat
44.0grams
Carbs
65.0grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Packed with colour and bursting with zing-this new take on roast carrots will fill your house with delicious aromas and is the perfect side dish.
Method
Step 1 of 5
Preheat oven to 200C/180C fan-forced. Grease and line an oven tray with baking paper. Finely grate zest from one of the oranges. Peel remaining orange. Remove white pith from skin, then thinly slice zest. Juice both oranges.
Step 2 of 5
Place carrots and chickpeas on prepared tray. Sprinkle with cumin and finely grated orange zest. Whisk oil with juice. Drizzle half the oil mixture over carrots. Toss to coat. Roast for 30 minutes or until carrots are tender. Season.
Step 3 of 5
Meanwhile, cook couscous in a saucepan of boiling water for 8 minutes or until tender. Drain. Rinse under warm water.
Step 4 of 5
Combine the couscous, rocket, olives, coriander, half the pistachio and onion in a large bowl. Season with salt. Spoon onto a large serving platter.
Step 5 of 5
Heat a large non-stick frying pan over medium-high heat. Add haloumi. Cook for 1 minute each side or until browned. Arrange carrot mixture over rocket salad on platter. Top with haloumi. Drizzle with remaining oil mixture. Serve sprinkled with thinly sliced orange zest and remaining pistachio.
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