Roast Carrot, Shallot, Butter Bean & Dill Salad with Chickpea Olive Muffins

This beautiful salad just sings summer – roast carrots and caramelised shallots, chunky butter beans and lots of fresh dill. The combination is absolutely wonderful, especially with the fresh lemon and wholegrain mustard dressing – It’s simple but delicious.

I love it when I create a recipe using simple seasonal ingredients. Carrots and shallots from my veg box, dill from the window sill and creamy butter beans from my deep store cupboards.

Top with some toasted sunflower seeds for crunch – perfect.

And I have a new creation for you. Chickpea and olive muffins – not created which chickpea flour but with actual cooked chickpeas. The result is a squidyer and more moist, and the green olives and thyme blended in adds a lovely savoury salty taste. Let me know what you think?


I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!


Swaps;

  • I used spelt flour in the muffins, you can use buckwheat for a gluten free option but the result is drier.
  • You can swap the butterbeans for chickpeas – also delicious.

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2 servings
  20 minutes preparation time
  1 hr cook time

Ingredients

For the roast veg;

  • 4 large carrots cut into rounds on the diagonal 
  • 4 banana shallots peeled and sliced in half and then lengthwise 
  • 2 tbsp olive oil 
  • Big pinch sea salt flakes

Dressing;

  • Juice 1/2 lemon 
  • 2 tbsp extra virgin olive oil
  • 1 tsp wholegrain mustard
  • 1/2 tsp maple syrup
  • Pinch sea salt

For the salad;

  • 1 can butter beans drained 
  • 1 bunch Dill chopped roughly 
  • 3 tbsp Pumpkin seeds

For the muffins; Makes 6

  • 1 can chickpeas drained 
  • 1 tsp sea salt 
  • Black pepper 
  • 1 tsp baking powder 
  • 1/2 tsp bicarbonate of soda 
  • 3 tbsp oats of choice 
  • 50g flour – I used spelt – you can use buckwheat but the muffins are bit drier
  • 2 tbsp olive oil 
  • 100g green olives chopped roughly
  • 3 tbsp fresh thyme leaves 

Toppings 

  • Pumpkin seeds 
  • Salt 

Directions

To roast the veg; 

  1. Pre heat your oven to 180c
  2. Add the carrots, shallots, olive and seasoning to a baking tray  and roast for 40-45 minutes until caramelised and soft on the inside.

 

To make the dressing;

  1. Add all the ingredients to a jar and mix to combine. 

To serve; 

  1. Toss together the roast carrots, shallots, butter beans, dill and pumpkin seeds. 
  2. Pour over the dressing and toss to combine again. 
  3. Serve with the muffins.

To make the muffins;

  1. Add all the ingredients apart from the olives and thyme to your food processor.
  2. Blitz until everything comes together into a dough.
  3. Now add the olives and thyme and briefly blitz again until everything is combined.
  4. Line a muffin tray with cases. Scoop out tablespoons of the mix and transfer to the cases.
  5. Press down and then sprinkle with pumpkin seeds and a sprinkle of sea salt
  6. Bake for a aprox 25 minutes
  7. Allow to cool before eating

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