Cracking Soups
Carrots are delicious in soups – from the classic carrot and coriander combo to diced carrots in a broth or minestrone. You can add extra cooked carrots to canned soup too, then liquidise before serving. Carrots are also fab grated, diced or sliced into salads. Try topping salads with grilled carrots too.
Carrot, Chickpea and Orange Salad Recipe
Liven up your summer salad repertoire with this refreshing carrot, chickpea and orange salad. The orange and carrot add vibrant colour with a fruity twist.
Place the oranges on a chopping board and use a small, sharp knife to remove the skin and pith. Then slice between the membrane of the oranges to release the segments.
Squeeze the remaining juice from the orange membrane into a bowl, together with any juice from the chopping board. Add the houmous to the bowl and whisk together to make a dressing with a drizzling consistency. Season to taste.
Place the orange segments in a serving bowl. Add the carrots, peanuts, chick peas and rocket leaves and toss. Drizzle over the dressing and serve immediately.
Cooking: None
Serves: 4
Ingredients (Serves 4):
2 medium oranges
3tbsp reduced-fat houmous
2 carrots, peeled and coarsely grated
25g roasted, unsalted peanuts
400g can chick peas in water, drained
130g bag rocket salad mix
salt and freshly ground peppe