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Roast Carrot, Shallot, Butter Bean & Dill Salad with Chickpea Olive Muffins
This beautiful and healthy salad just sings summer with the roast carrots and caramelised shallots, chunky butter beans and lots of fresh dill.
Prep time:
20
minutes
mins
Cook time:
1
hour
hr
2 servings
4.67
from
3
votes
Ingredients
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
For the 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
50
g
flour–I used spelt–you can use buckwheat but the muffins are bit drier
2
tbsp
olive oil
100
g
green olives chopped roughly
3
tbsp
fresh thyme leaves
For the toppings
Pumpkin seeds
Sea salt
Instructions
To roast the veg
Pre heat your oven to 180c
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
Add all the ingredients to a jar and mix to combine.
To serve
Toss together the roast carrots, shallots, butter beans, dill and pumpkin seeds.
Pour over the dressing and toss to combine again.
Serve with the muffins.
To make the muffins
Add all the ingredients apart from the olives and thyme to your food processor.
Blitz until everything comes together into a dough.
Now add the olives and thyme, and briefly blitz again until everything is combined.
Line a muffin tray with cases. Scoop out tablespoons of the mix and transfer to the cases.
Press down and then sprinkle with pumpkin seeds and a sprinkle of sea salt
Bake for approx 25 minutes.
Allow to cool before eating.
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