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Cinnamon roasted carrots with crispy chickpeas and orange

A gorgeous salad for your Easter table. You might want to make extra chickpeas if you eat as many along the way as I tend to!

By Kirsten McKechnie

Ingredients:

Two bunches of Dutch carrots in pretty colours, trimmed and scrubbed

1 tsp brown sugar

2 tsp cinnamon

400g mixed salad greens

Can of chickpeas, drained and rinsed

3 tbsps. olive oil

1 tsp cumin

1/2 tsp salt

1 orange, carefully sliced into segments.

Juice from a lemon

Method:

1. Preheat the oven to 200°C.

2 In a small bowl, combine 1 tbsp of the olive oil with the cinnamon and the brown sugar.

3. Lay your carrots out on a large oven tray and drizzle over the cinnamon mixture.

4. Toss the chickpeas, another tablespoon of the olive oil, the cumin, and the salt in a bowl and then pop these onto a separate oven tray.

5. Place both trays into the oven for 40 minutes or until the chickpeas are a bit crispy and the carrots have roasted.

6. Toss the salad greens with lemon juice and the remaining olive oil.

7. On a plate, layer the salad greens with the chickpeas, carrots and orange segments.

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