Kristina

I’m Kristina - freelance graphic designer, backyard farmer, cookbook reader, project starter, and new mom to a gorgeous little boy.

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May 12, 2010

roasted carrot salad

I’m into roasted carrots at the moment, have you noticed? They’re non-gassy and acceptable for baby who seems to be sensitive to many things. I came up with this salad last month and have made it approximately 7 times since then. It’s actually become a go to dinner recipe as of late. Paired with quinoa of course.

It’s easy and delicious and as you all know I’m not one for exact recipes, especially if I’ve made them up me-self. But here’s an approximation:

Roasted carrot salad with chickpeas and fennel

A LOT of carrots. Like 3 big bunches from the supermarket or a big bag full if you’re buying them from the farmer’s market

2 or 3 small fennel bulbs, or 1-2 large (save some of the fennel fronds for flavor)

cumin seeds

1 can chickpeas

I bunch cilantro

feta (I’m using sheep’s milk at the moment, but the other is fine too)

lime

salt, pepper, olive oil

Heat oven to 375. Peel and slice the carrots on the diagonal, so you have nice oblong pieces, not too thick and not too thin. Trim fennel bulbs, cut in half from top to bottom and then into thin wedges. Toss carrots and fennel with cumin seeds and a nice bit of olive oil, salt, and pepper. Line a cookie sheet with foil, dump carrots and fennel onto it, and slide into the oven and roast for as long as it takes the edges of the carrots to crisp a bit and the centers to be cooked through. Make sure you let some become nice and done so you get the crispy, caramelly taste every few bites.

While carrots are roasting, chop cilantro roughly. You might not need or want an entire bunch in your salad. I LOVE cilantro and believe it could almost be used as a salad green, which means I like a lot in this dish. But you can adjust the amount as you see fit. And you don’t need pick the leaves off the stalks. Cilantro stems are just as delicious as the leaves. Pick a little pile of fennel tips off the fronds and set aside with the cilantro.

When the veggies are done, dump them into a large bowl. I usually heat the chickpeas in a saucepan first so they’re nice and soft, but you certainly don’t have too. Add chickpeas to the bowl, along with the cilantro and fennel tips. Drizzle a generous bit of olive oil over the top and mix everything up well. Add juice of one lime or so, depending on how limey you like it, and salt & pep to taste. Crumble feta over the top and eat. Out of the bowl is fine, but less civilized than actually heaping it on a plate.

I like to eat this with mixed greens and quinoa. But it’s delish by itself or rolled in a toasted tortilla with avocado slices.

comments

  1. Katie said on May 12, 2010

    I will most definitly be making this!!! It looks amazing, thank you for the delicious looking recipe : )

  2. Cassi said on May 12, 2010

    Oh man, that recipe includes all my favorite things, well, except capers, which are as common as S&P in most all my dishes… I can't wait to try this! I'm heading to the local farmers' market this Sunday morning, and now I can add carrots to my list. Thanks, Kristina. Hope the family is fabulous. :)

  3. The French said on May 12, 2010

    Love roasted carrots. Love chickpeas. Love fennel. 3 very good reasons to make this salad. Oh and I'm over the moon for cilantro which makes this a must!

  4. Tracy said on May 12, 2010

    Dreamy gorgeous salad. Would be perfect any time, really. Thanks for inspiring. :)

  5. Caroline said on May 12, 2010

    This looks amazing!! And, I must tell you I made the jam and it turned out amazingly … my husband and I have been eating it by the spoonful. Thank you for posting that recipe and inspiring me to make my own jam … and it even prompted me to make my own yogurt. XO

  6. lisa said on May 12, 2010

    I love the way you eat. Everything is real food, not like crappy fast food. So yummy and healthy. I think I will try this one!

  7. Anna M said on May 12, 2010

    This looks beautiful AND delicious! My favorite way to eat! Can't wait to make this…

  8. Emily said on May 13, 2010

    So inspired I made it last night and it was delicious! I think I put in too much cilantro, but beyond that it was so good! Thanks for the recipe!

  9. loveable_homebody said on May 14, 2010

    That salad looks delicious! A perfect summer meal if you ask me! Nice and light.

  10. cevd said on May 17, 2010

    thank you for suppling me with my dinner idea for tonight, it was looking grim.

  11. Cassi said on May 17, 2010

    Update: your dish inspired me to make this for lunch today:

    http://getyourselfavirgo.blogspot.com/

    Thanks, Kristina! P.S. I'm much more intrigued by your dish, however, my fridge and pantry are poorly stocked at the moment. :) Use what you got, right?

  12. courtney Ringham said on May 21, 2010

    I made this salad for lunch today… it was fantastic. I can't wait to make it again!!! I had mine over red quinoa that I seasoned with S&P, olive oil & lemon. Delish!

  13. Sloan said on June 2, 2010

    Oh, this salad was SO good. We made it for an outdoor dinner party, and it was a huge hit. I mean, when grown men are going for thirds of a dish full of carrots and garbanzo beans, something has been done right.

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