Rocket, Carrot and Honey Salad
With summer coming, this recipe is a great way to curb a sweet tooth, but you can still stay healthy and eat fresh. Made from real ingredients, it showcases NZ's fantastic produce and honey selection
|1 cup||Rocket, Fresh|
|½ cup||Chickpeas, Roasted|
|¼ cup||Pumpkin seeds, Roasted|
|1 Tbsp||Olive oil, For roasting|
- Coat your carrots and chickpeas in olive oil and place in the oven at 180 deg until roasted. Remove from the oven, and place aside to cool. In a small pan, on a medium heat add your honey and pumpkin seeds. Cook until toasted and sticky. Leave them to sit for about 5 minutes then place in a blender and wiz them up. Combine your dressing ingredients in a small jar and shake thoroughly until combined.
- Either lie your ingredients on a plate and drizzle over your dressing, or throw them into a bowl, toss and drizzle. It’s completely up to you! Don’t forget to sprinkle all your pumpkin seeds through it too.