Split Pea, Roasted Carrot, and Cumin Salad [ 30 min ]
This salad is a feast for the eyes and the palate with its beautifully roasted carrots and tender split peas, all brought together with a hint of cumin. The vibrant colors and fresh ingredients make it not only a joy to eat but also to prepare. It’s an ideal dish for those seeking a quick and healthy meal packed with flavor and nutritional benefits.
Ingrédients
- 1 cup dried split peas
- 2 large carrots, peeled and sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed greens
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sliced carrots with olive oil and a pinch of salt, then spread them on a baking sheet.
- Roast the carrots in the oven for about 20 minutes, or until tender and slightly caramelized.
- While the carrots are roasting, rinse the split peas under cold water.
- In a saucepan, cook the split peas in boiling water for about 20 minutes, or until tender but still firm. Drain and let cool.
- In a large bowl, combine the cooked split peas, roasted carrots, red onion, and fresh cilantro.
- In a small bowl, whisk together the lemon juice, ground cumin, salt, and black pepper.
- Pour the dressing over the salad and gently toss to combine.
- Serve the salad on a bed of mixed greens.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 35gProtéines: 9gFat: 6gSucre: 7g
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