Page 108 - TA Magazine Winter 2022

RUNNING HEAD
S ALAD S THA T S A TISFY S ALAD
RUNNING HEADS THA T S A TISFY

CHICKPEA SALAD WITH A RED
WINE VINAIGRETTE
(serves 6)
INGREDIENT S

For the salad:
2 (15 oz) cans chickpeas
1 purple onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 English cucumber, diced
For the dressing:
½ cup extra virgin olive oil
3 Tbsp red wine vinegar
2 cloves garlic, micro-planed or finely minced
2 tsp Dijon mustard
1 Tbsp parsley, finely chopped
22 ½ tsp Kosher salt 22
Y ANDERSON WINTER 20 add ingredients and whisk/shake until combined. Y ANDERSON WINTER 20
¼ tsp freshly-cracked black pepper

102 PREP AR ATION 103
FOR THE DRESSING: In a small bowl or mason jar with a lid,

FOR THE SALAD: Add all ingredients to a large salad bowl,

C pour dressing as desired and toss to combine. C
TRA TRA
ROASTED CARROTS WITH HONEY
ROASTED CARROTS WITH HONEY
AND FRESH HERBS
AND FRESH HERBS
(serves 4)
(serves 4)
INGREDIENT SS
INGREDIENT
3 T
3 Tbsp honeybsp honey
2 Tbsp coconut oil bsp coconut oil
2 T
1 Tbsp cumin seed, toasted and slightly crushed bsp cumin seed, toasted and slightly crushed
1 T
1 Tbsp coriander seed bsp coriander seed
1 T
4 sprigs th
4 sprigs thyme, choppedyme, chopped
1 tsp pink salt
1 tsp pink salt
1 lb large carrots, peeled and halved length and width-wise ge carrots, peeled and halved length and width-wise
1 lb lar
PREP AR ATION:AR ATION:
PREP
1. Heat oven to 425°F. Heat oven to 425°F.
1.
2.
2. Combine honey, oil, cumin, coriander, and thyme in a large bowl Combine honey, oil, cumin, coriander, and thyme in a large bowl
with 1 tsp salt. Add carrots and mix well until coated.
with 1 tsp salt. Add carrots and mix well until coated.
3. Take a large baking sheet and line with parchment paper. Spread carrots Take a large baking sheet and line with parchment paper. Spread carrots
3.
onto baking sheet and place on middle rack in oven for 40 minutes.
onto baking sheet and place on middle rack in oven for 40 minutes.
4. Stir once or twice during cooking until cooked through and glazed. Stir once or twice during cooking until cooked through and glazed.
4.
Serve and garnish with some thyme sprigs.
Serve and garnish with some thyme sprigs.