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Roasted carrots, crispy kale & broad bean ‘houmous’
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300g Trio Of Chantenay Carrots
1½ tbsp wok oil
Finely grated zest and juice of 1 unwaxed lime
2½ tbsp sweet chilli sauce
½ tsp cumin seeds
200g frozen essential Baby Broad Beans
1 large clove garlic, chopped
5g fresh mint, stalks removed
2 shallots, quartered
75g Pentland Brig Kale
1. Preheat the oven to 220°C, gas mark 7. Blanch the carrots in boiling water for 2 minutes. Drain and tip into a roasting tin. Drizzle with ½ tbsp of the oil and shake the tin to coat the carrots. Season with black pepper and roast for 25 minutes.
2. Combine the lime zest and juice with the chilli sauce, and reserve. Heat a small saucepan, add the cumin seeds and toast until they start to darken. Tip into a food processor. Add the broad beans to the pan, cover with boiling water and cook for 2 minutes. Drain and place into the food processor. Add the garlic, mint, shallots, another ½ tbsp of oil and a pinch of salt, and blend briefly until the mixture is finely chopped, but not puréed.
3. Tear the kale into small pieces, discarding the stalks and put in a bowl. Drizzle with the remaining oil and turn the kale to coat. Scatter over the carrots and roast for a further 5-7 minutes, or until the edges of the kale have started to colour. Tip the broad bean mixture into a bowl and microwave on high for 2 minutes. Transfer to plates and serve topped with the carrots and kale, and drizzled with the chilli and lime sauce.
Cook’s tip Make a double quantity of the broad bean ‘houmous’ and keep the extra for serving cold in a lunchbox the next day.
Typical values per serving:
2 of your 5 a day; low in salt.
This recipe was first published in January 2020.