1 C Rocket
½ C Chickpeas, cooked
3 Carrots, chopped
¼ C Pumpkin seeds,
1 tsp Honey
1 Tbsp Olive oil, For roasting
½ C Apple cider vinegar
¼ C Soy sauce
1 tsp Lemon juice
½ tsp Ginger, crushed
0.1 tsp Chilli powder (a pinch)
Coat your carrots and chickpeas in olive oil and place in the oven at 180 deg until roasted. Remove from the oven, and place aside to cool. In a small pan, on a medium heat add your honey and pumpkin seeds. Cook until toasted and sticky. Leave them to sit for about 5 minutes then place in a blender and whizz them up.
Combine your dressing ingredients (vinegar, soy sauce, lemon juice, ginger, chilli) in a small jar and shake thoroughly until combined. Either lie your ingredients on a plate and drizzle over your dressing, or throw them into a bowl, toss and drizzle. It’s completely up to you! Don’t forget to sprinkle all your pumpkin seeds through it too.
"I love the challenge of working out what I am going to make each time as I nevquite know what I'm It makes me be more adventurous in my cooking rather than just buying my favourites"
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