Denise says:
Salads hot, cold or warm are perfect for Yom Tov and Shabbat and this is one of those recipes that can be served successfully looking fresh despite its advance preparation. If small Chantenay carrots are not available, cut regular carrots into large batons. However the advantage of using them, once washed is that there is no need to peel!
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Serves: 6 people
Ingredients:
600g Chanteney carrots – scrubbed and halved500g butternut squash – peeled, de seeded and cut into large batons
2 tablespoons olive /rapeseed oil
4 tablespoons cumin seeds
400g tinned chick peas – drained and rinsed
Juice of 1 lemon
Large bunch fresh mint – stalks removed and roughly chopped
1 tin 200g pitted black olives – drained and rinsed
Salt and freshly ground black pepper
Garnish: Extra virgin olive oil, 1 lemon sliced
Method
1) Pre heat the oven to 200C/ 180 C fan/ 400 F/ Gas mark 6.2) Boil carrots and butternut squash for about 8 -10 minutes until just soft. Drain and then transfer to a baking tray with baking parchment paper.
3) Drizzle with oil and cumin seeds and season. Toss together to coat evenly.
4) Roast for 10 - 15 minutes or until just golden and tender.
5) Tip the chick peas and olives into a bowl, add the carrots, butternut squash and any juice from the roasting tin and toss.
6) Add the lemon juice, season again and stir through the fresh mint.
To serve the stylish way: Drizzle a little extra virgin olive oil and garnish with slices of lemon.