Spiced chickpea & carrot roast with cranberries

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.

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