Recipe

Roast Baby Carrot Salad with Hummus Dressing

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Roast Baby Carrot Salad with Hummus Dressing

Sweet roasted rainbow baby carrot salad with all the tasty trimmings, roasted beetroot, butternut and brussels with chickpeas, baby radish and crispy mustardy baby radish paired with a creamy hummus dressing.




Ingredients to serve 2

  • 150g x Rainbow Baby Carrots
  • 200g x Pumpkin Chunks
  • 150g x Brussels Sprouts - halved
  • 2 x Beetroot - cut into thin wedges
  • 2 x Baby Radish - thinly sliced
  • ½ tin x Chickpeas - drained, rinsed and dried
  • 30g x Crushed Garlic
  • 100g x Couscous
  • 25g x Baby Spinach - long or thick stems removed
  • 180ml x DD Hummus Dressing
  • 1 cup x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 300g x Rainbow Baby Carrots
  • 400g x Pumpkin Chunks
  • 300g x Brussels Sprouts - halved
  • 4 x Beetroot - cut into thin wedges
  • 4 x Baby Radish - thinly sliced
  • 1 tin x Chickpeas - drained, rinsed and dried
  • 60g x Crushed Garlic
  • 200g x Couscous
  • 50g x Baby Spinach - long or thick stems removed
  • 360ml x DD Hummus Dressing
  • 2 cups x Boiling Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C. Bring a kettle of water to the boil for use in Step 1.

Washing Instruction

Wash your hands, carrots, brussel sprouts, beetroot and baby radish well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Its best to roast your beetroot separately so that it doesn't discolour your other vegetables.

Step 1 - Couscous and Roast Vegetables

Mix your couscous in a bowl, stirring in some olive oil, salt and pepper. Once your water has come to the boil add it, in the pantry amount, to your couscous. It should just cover your couscous, clingfilm your boil and allow your couscous to cook for 7-8 minutes until tender and cooked - fluff with a fork once it is done. Mix your baby carrots, chickpeas, pumpkin chunks and halved brussel sprouts in a large mixing bowl, toss with your crushed garlic, olive oil, salt and pepper. Scatter onto an oven tray and do the same thing with your beetroot in the same bowl - scatter onto a separate oven tray. Cover your trays with foil and place your vegetables in the oven for 20 minutes, remove your foil and continue roasting your carrots, pumpkin and brussels sprouts for 8-10 minutes until lightly browned and tender. Roast your beetroot for an additional 15-20 minutes until tender.

TO SERVE

Mix your baby spinach into your couscous, divide this amongst your servings, top with your roasted vegetables, sliced baby radish and DailyDish Hummus Dressing.