Roasted Carrot and Chickpea Salad with Skirt Steak
- Prep Time:
- Cook Time:
- Ready Time:
7-8 oz Skirt Steak
Baby Rocket (Arugula)
12 or so medium carrots
Can of Chickpeas rinsed well
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.
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!
NOTE: Lamb, leftover chicken all make great protein to add.