@Juliette Lalbaltry / Charly Deslandes
This is the veggie recipe that capsizes this summer. Extraordinary small, seasonal honey roasted carrots with chickpeas, seasoned with fresh burrata . Happiness !
Preheat the oven to 180 ° C.
Peel the carrots, cut the larger ones in 4 then place them in a dish with the drained CASSEGRAIN type chickpeas and the pumpkin seeds present in the box.
Drizzle with a drizzle of olive oil , salt and pepper.
Spread everything out on a baking sheet covered with parchment paper .
Bake for 50 minutes, turning the carrots halfway through the cooking 10 minutes before the end, add the honey and the balsamic cream and mix.
Take the seeds of the pomegranate then peel and thinly slice the Chioggia beet .
After cooking, place the carrots , roasted chickpeas and squash seeds in a dish and add the Chioggia beet slices, the burrata cut in half and the mixed greens.
Sprinkle with pomegranate seeds then sprinkle with a drizzle of olive oil .