Roast carrot, chickpea & mint salad

Detailed step-by-step description of how to cook the dish "Roast carrot, chickpea & mint salad". Try it by all means

Preheat oven to 190°C. Place the carrot and oil in a large bowl and toss to coat.
Place half the carrot, in a single layer, in a large roasting pan. Roast in oven for 20 minutes. Sprinkle with half the cumin seeds. Turn and cook for a further 20-25 minutes or until the carrot is tender and golden. Transfer to a large bowl. Repeat with remaining carrot and cumin seeds.
Season with salt and pepper. Add the chickpeas, lemon juice and mint, and toss until well combined. Serve immediately.

Source

1.6kg large carrots, peeled, cut into 1cm-thick slices diagonally

125ml olive oil

1 1/2 tsp cumin seeds

2 x 400g cans chickpeas, rinsed, drained

80ml fresh lemon juice

1 bunch mint, leaves picked, washed, dried, torn

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