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.
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.
Notes
2 servings