Description
Embrace the simple yet profound flavors of the Mediterranean with this wholesome dish, combining the earthy tones of roasted carrots and chickpeas with the creamy texture of whipped chèvre. Enhanced with a hint of smoked paprika and a drizzle of spicy oil, this recipe is a celebration of both taste and health.
This dish is not only a visual treat but also a nutritional powerhouse, perfect for those who enjoy a blend of savory flavors with a touch of elegance. Ideal for a quiet dinner or as a side dish at your next gathering, it promises to be a delightful experience for your taste buds and a conversation starter for its appealing presentation and unique combination of ingredients.
Ingredients
4 carrots, peeled and diagonally sliced
240g net drained canned chickpeas, rinsed and peeled
1 tbsp olive oil
1 tbsp honey
1 tsp smoked paprika
A large pinch of sea salt
125 grams of fresh goat cheese
1 small yogurt (or Swiss cheese)
Juice of 1/2 lemon
Salt and pepper to taste
A handful of arugula or spinach leaves
A few fresh mint leaves, finely chopped
1 tbsp spicy oil (or olive oil)
Instructions
Preheat the oven to 180°C (356°F).
In a bowl, combine the sliced carrots and chickpeas with olive oil, honey, smoked paprika, and sea salt. Mix well.
Spread the mixture evenly on a baking sheet lined with parchment paper and bake for about 35 minutes.
While the vegetables are roasting, combine the goat cheese, yogurt, and lemon juice in a bowl. Season with salt and pepper and whip until smooth.
Once the vegetables are roasted, assemble the dish by spreading the whipped chèvre on a plate, followed by a bed of arugula, roasted chickpeas and carrots, and sprinkled with chopped mint.
Season with more salt and pepper if desired, drizzle with spicy oil, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 280 kcal