Roast Carrot Shallot Butter Bean Dill Salad With Chickpea Olive Muffins Rebel Recipes

Instructions

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, toss the sliced carrots and quartered shallots with olive oil, salt, and pepper until well coated.

3. Spread the seasoned carrots and shallots on a baking tray in a single layer and roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized.

4. While the vegetables are roasting, prepare the muffins. In a separate mixing bowl, combine chickpea flour, chopped olives, olive oil, water, baking powder, salt, and pepper. Mix until well combined.

5. Divide the muffin batter into a greased muffin tin, filling each cup about two-thirds full.

6. Place the muffin tin in the oven and bake for 15-20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean.

7. Once the roasted vegetables are done, remove them from the oven and allow them to cool slightly.

8. In a large salad bowl, combine the roasted carrots, shallots, and butter beans. Add chopped dill and gently toss everything together.

9. Serve the salad over a bed of baby salad leaves and accompany with the warm chickpea and olive muffins.