It's been so hot recently that I've not really wanted to do too much cooking over a hot oven. We've been enjoying tons of smoothies and juices (I recently discovered turnip juice, it's pretty fabulous) and salads a plenty.
This dish is the exception, only the carrots are roasted, the rest is all chopping, blitzing and mixing and it's really, really easy. We've had this three times in the last week and I'm pretty sure it's on the menu for the coming week too!
Roasted carrots & chickpeas with hemp pesto & gomasio
For the main dish:
8-10 carrots, scrubbed
1 tbsp extra virgin olive oil or coconut oil
1 carton chickpeas, drained
4 tsp of gomasio*
For the pesto:
1 clove of garlic, diced
juice and zest of 1 lemon
1 tbsp extra virgin olive oil
2 handfuls of basil, plus a few leaves for garnish
A handful of parsley
1-2 tbsp hemp seeds
Pre-heat the oven to 180-200 degrees.
Slice the carrots into bitesize chunks, coat in the oil and bake in a tray for around 25mins or until nicely browned. Remove from the oven and stir through the chickpeas. While it cools slightly, make the pesto.
Blend all the pesto ingredients together in a mini chopper until creamy with just a little texture left. Drizle over the carrots and chickpeas and stir well to mix.
Finish with a sprinkling of the gomasio and the extra basil leaves. I like to serve this with a big green salad- delish!
*gomasio is a very tasty sesame condiment that comes from Japan.
To make gomasio:
I follow the directions from Alicia Silverstone's book 'The Kind Diet' (which is amazing). She uses 1 tsp sea salt to 6 tbsp of rinsed sesame seeds. You simply dry fry the salt and then the sesame seeds till toasty and puffy, then grind them together with a Japanese version of a mortar and pestal. Although Alicia recommends making it the traditional way, I have had success with a spice grinder too.
You can also buy gomasio on-line from The Natural Grocery Store, here.