Spiced chickpea & carrot roast with cranberries
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Rainbow rice salad with cumin roast vegetables, finished with a lemon yoghurt dressing, cranberries and pepita seeds.
1. Set oven to 200ºC. 

Place rice in a saucepan with plenty of water. Bring to the boil and simmer for 20 minutes, or until tender. Drain and rinse.

2. Wedge onion, trim carrots and drain chickpeas. Toss on a lined oven tray with 1 tbsp oil, 2 tsp cumin, salt and pepper. Roast for 20 minutes, or until golden.

3. Chop coriander and dice cucumber. Toss with cabbage and set aside.

4. Combine lemon zest and 1/2 lemon juice with yoghurt, 1/2-1 tbsp honey, 1 tsp ground cumin and 1 tbsp olive oil. Season with salt and pepper.

5. Toss rice with fresh components and 1 tbsp olive oil, then arrange on a large platter.

6. Arrange roast vegetables on top of rice. Drizzle yoghurt dressing to taste and scatter over cranberry and pepita mix to serve.

Notes:
Use honey to taste in the dressing.
Brown rice 300g

red onion 1/2
baby carrots 1 bunch
chickpeas 400g

Coriander 1/2 bunch
continental cucumber 1/2
red cabbage 1/2 bag (200g)

lemon 1/2
natural yoghurt 1/2 tub (250g)
dried cranberry/pepita seeds 1 packet (60g)

From your pantry:
olive + oil (for cooking), salt, pepper, ground cumin, honey