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

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

rebel-recipes-book

Here's a sneak peak...

4 Comments

  1. Tanya Sutton on September 25, 2020 at 5:05 am

    Tried this last night and it was amazing! I was so interested in how the muffins would taste and they were incredibly good as was the whole dish. My own tweaks were, no olives in the muffins, I can see how they would work well but they are not for me. Honey instead of maple syrup (only because I keep bees and have a lot lying around!). I put the butters beans in the baking dish with the carrots and shallots for the last 5 mins, covered with the delicious dressing. That was because it was a cold evening! It tasted so good but the carrots and shallots looks much better before I meddled so next time (definitley making again) I will maybe put the butter beans and dressing in the oven for 5 mins in a separate dish and add after. Thanks for the receipe 🙂

    • Niki on September 25, 2020 at 3:53 pm

      Hi Tanya
      So happy you liked and interesting changes.
      The muffins turned out OK without the olives?
      Love
      Niki xxx

  2. Lina on November 17, 2020 at 11:44 pm

    Tried this tonight and the salad was so good! I will definitely make it again 🙂 However muffins didn’t rise at all when baking. Not sure what I managed to do wrong. The dough was very thick and was difficult to blitz so I added a litlle bit of water.

    • Niki on November 25, 2020 at 12:44 pm

      Hi Lina
      Glad you like.
      the muffins are very dense but they should rise a little.
      Maybe try a little more water if needed.
      Love
      niki xx

Leave a Comment





Subscribe

Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.