Wellness Wednesday: Salted Caramel Salad

Do you love salted caramel flavour so much you wish you could eat it all the time? But being a grown up, you know you can’t eat dessert for every meal (sometimes it’s so depressing being an adult, isn’t it!). Well, here’s your solution. Salted caramel… salad.

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It may look suspiciously like chickpeas and carrots, but I promise it’s a chewy, salty, caramelly treat. And I made it up, so there’s your proof that it’s insanely simple to cook. Here’s the recipe:

Ingredients (serves two as part of a meal or more as a snacky side dish)

1 can organic chickpeas

2 baby carrots

teaspoon honey

shake of salt

olive oil

Method

Rinse and drain chickpeas. Heat a non-stick frying pan to medium heat and dry fry chickpeas until slightly charred. Shake salt over chickpeas while still in the pan. Slice carrots into half-discs and dry fry on medium heat until slightly charred, then cover with a little water to effectively parboil. Before water completely evaporates, add honey and mix in before switching heat off. Combine chickpeas and carrots and drizzle with olive oil.

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Now, who said you don’t win friends with salad?

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