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Carrots of assorted colours.

Photo by Heather Gill on Unsplash

Roasted carrot and chickpea salad with red pepper coulis

This recipe was generated by Chat GPT by prompting it to create a fine-dining recipe using ingredients that you might find in the fridge. In this case the ingredients were carrots, chickpeas and red peppers. 

17 February, 2023
Average: 4 (3 votes)

serves for

4

ingredients

Carrots
4 large, peeled and cut into 2-inch pieces
Chickpeas
1 can, drained and rinsed
Red pepper
1 seeded and roughly chopped
Garlic cloves
2 minced
Olive oil
1/4 cup, divided
Lemon juice
1 tbsp
Honey
1 tbsp
Salt and pepper
to taste
Parsley
1/4 cup chopped, fresh
Feta cheese
1/4 cup crumbled
Microgreens
optional
For the red pepper coulis
Red pepper
1 seeded and roughly chopped
White wine
1/4 cup
Vegetable broth
1/4 cup
Shallots
1 chopped
Garlic cloves
2 minced
Salt
1/4 tsp
Black pepper
1/4 tsp

Step 01

Preheat the oven to 400°F (200°C). In a bowl, toss the carrots and chickpeas with 2 tablespoons of olive oil and season with salt and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until the carrots are tender and the chickpeas are crispy.

Step 02

While the carrots and chickpeas are roasting, prepare the red pepper coulis. In a small saucepan, combine the red pepper, white wine, vegetable broth, shallot, garlic, salt, and black pepper. Bring to a boil and then reduce the heat to low. Simmer for 10-15 minutes, or until the peppers are tender.

Step 03

Using a blender or immersion blender, puree the pepper mixture until smooth. Strain through a fine-mesh sieve and set aside.

Step 04

In a small bowl, whisk together the remaining olive oil, lemon juice, honey, garlic, and salt and pepper to make a dressing.

Step 05

To assemble the salad, place the roasted carrots and chickpeas on a serving platter. Drizzle the dressing over the top and sprinkle with chopped parsley and crumbled feta cheese.

Step 06

Drizzle the red pepper coulis around the edge of the platter and garnish with microgreens, if desired. Serve the salad immediately as an appetiser or side dish for a fine-dining experience.

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