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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
Cook time: 1 hour
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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