Chef Benny Doro

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0 Roasted Carrot and Chickpea Salad with Skirt Steak

Feb 26

2017-02-25 19.15.38
I made the carrots the chickpeas the stars as you can easily leave off the protein (you can use chicken, lamb etc) and it is a wonderful meal on its own.

Roasted Carrot and Chickpea Salad with Skirt Steak

On 26/02/2017 (Sunday) at 6:28 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/hw994c4

Details

  • Prep Time:
    10 min
  • Cook Time:
    30 min
  • Ready Time:
    40 min

Servings

2 servings

Ingredients

Directions

Ingredients:

7-8 oz Skirt Steak

Baby Rocket (Arugula)

12 or so medium carrots

Can of Chickpeas rinsed well

Fresh Mint

Feta Cheese

Cumin and Smoked Paprika

Dressing: Juice of one orange, lemon, 1/2 cup of olive oil, 1 tablespoon honey and salt and pepper to taste. Wisk well together.

Method:

Start by roasting the carrots and chickpeas. Make sure you cut the carrots down to a nice size so they get good caramelization on them and not to big to eat. Put them both on a tray with olive oil. Sprinkle a little cumin on the carrots and smoked paprika on the chickpeas then season them both with salt and pepper. Into a 425degree oven for 25-40 min depending on your oven. They are ready when the are getting some good color on them.

I marinated my steak in cilantro, garlic and lime juice but you can do your protein anyway you like. Cook your steak to your temperature and set aside to rest for a few minutes then slice.

To assemble put your rocket on a plate followed by the carrots, scatter the chickpeas around and add your sliced steak. Crumble the feta cheese on top and spoon the dressing all around finishing with a good scatter of fresh mint.

Healthy, delicious and awesome!

Benny

NOTE: Lamb, leftover chicken all make great protein to add.

About Benny
Benny

Benny Doro’s success in the music industry and as a venture capitalist has taken him around the globe. Whether a six-month stay in the Philippines launching internet banking or touring Japan with his rock and roll band, at the heart of each trip was the food, the people and the culture. “You just couldn’t help but see that it was all one!,” says Benny.


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