A vibrant salad of honey-roasted heirloom carrots, crisp paprika chickpeas and fresh watercress, finished with sweet white garlic and a drizzle of ginger condimento. Topped with fiery pesto all’arrabbiata, it balances natural sweetness, earthy flavours and a gentle kick of heat.
25g unsalted butter
3 Tbsp extra virgin olive oil (EVOO), plus extra for drizzling
2 Tbsp Opito Bay raw bush honey
3 Tbsp Giusti ginger condimento, plus extra for drizzling
3 bunches mixed baby heirloom carrots, washed, trimmed
Sal de Añana salt flakes and freshly ground black pepper
½ cup Pons sweet white garlic, drained
1 cup watercress leaves
400g roasted chickpeas (recipe below)
Sabato pesto all'arrabbiata, to serve
Pre-heat oven to 200°C.
Place the butter in a small saucepan and cook over a medium heat until foaming and a light brown colour (3-4 minutes), swirling the pan to ensure it browns evenly. Remove from heat, add EVOO, honey and ginger condimento and mix to combine.
Halve carrots lengthways and place in a single layer in a large shallow baking tray. Drizzle over the butter mixture and season to taste with salt and pepper. Roast for 10 minutes, add the white garlic and continue to cook for a further 10-15 minutes, or until carrots are golden and tender.
To assemble: arrange watercress, chickpeas and carrots on a serving platter. Drizzle over any liquid from the roasting tray, extra EVOO and ginger condimento. Top with dollops of pesto all'arrabbiata.
Roasted chickpeas:
700g jar El Navarrico chickpeas, drained and rinsed
3 tbsp extra virgin olive oil (EVOO), for drizzling
Sal de Añana salt flakes
1 Tbsp La Chinata bittersweet paprika
Pre-heat oven to 200°C. Spread the chickpeas on a paper towel and pat them dry. Transfer to a shallow roasting tray and drizzle over the EVOO and sprinkle with salt. Roast for 20–25 minutes, then remove from the oven and while the chickpeas are still warm toss through the paprika.
Recipe by Kate Fay.
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