Hot salad with chickpeas, seared carrot, crumbled feta and green onions

Prep time: 25 min., makes 6 servings

Ingredients:

10 medium-large carrots

3-4 olive oil

Sea salt

Black pepper, coarsely grated

500 grams cooked frozen chickpeas

125 grams Tnuva’s Crumbled Sheep Feta

Directions:

1. Preheat the oven to 210 degrees Celsius and line a baking tray with two sheets of baking parchment. Peel the carrots and cut into pieces. Drizzle 2-3 tbs. olive oil on the carrots and then sprinkle them with a little sea salt and coarse black pepper. Once the oven is hot, place the carrots in the center of the oven and bake for 30 min. or until you see clear sear marks. Remove from oven.

2. While the carrots are being seared, prepare a pot of salted, boiling water over a high flame. Add the frozen chickpeas and bring to boil again. Scoop out the chickpeas, wash with tap water, make sure they’re cooked enough for you (if not – cook for another 5 min. and check again) and strain.

3. In the now empty pot, heat a tbs. of olive oil over a high flame. Once the pot is hot, add the cooked chickpeas and sear. Flavor with salt and then remove from the stovetop and transfer to a medium-large serving dish.

4. Add the seared carrot, crumbled feta, and finely chopped green onion. Mix, taste and adjust spicing with salt or olive oil. Serve immediately.

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