Roasted Carrots ,Chickpeas ,and Lemon Quinoa Salad

Just when you thought it was over; I go and give you another salad recipe. This is the salad, I'm most likely to take to college, as it's super tasty and good for you, and a more interesting than a sandwich, and cheaper than the canteen. Plus, its super easy to pack in a box, and its not too smelly for the train, which is my most common lunch place, since we hardly ever get a break.

I know salads are a summer thing, but since this one is colourful and filling, I can eat it any time of the year. I promise comfort food, and more Christmas recipes will be coming soon, as well as party foods. Plus, the carrots and chickpeas can be served warm, and are lightly spiced, so are more suited to this time of year. Not to mention, that the other side of the world is in spring at the moment (I'm obviously thinking of them in this post).

This is super easy to make on Sunday nigh,t and it'll last for the whole week. Have a couple variations each day to prevent yourself getting bored. Toss with rocket or spinach to bulk the quinoa out. Or try this recipe, if you just have the quinoa left.

Since my sister was eating this, I didn't add harrissa to the chickpeas and carrots, but if you like a little bit of heat, add about 1 1/2 tbsp once the chickpea have been added.I used a mixture of red, white, and black quinoa, just because it looks pretty, but a don't think it has any more health benefits, so feel free to use ordinary quinoa.

Ingredients

750g carrots

230g chickpeas

2 tsp cumin powder

Olive oil

1 lemon

Mustard

Salt and pepper

375g Quinoa (with leftovers)

Handful coriander 

100g Feta

1. Preheat the oven to 180c

2. Chop the carrots into even sized pieces, toss in cumin powder and olive oil. Pop in the oven until the carrots are cooked.

3. Meanwhile cook the quinoa

4. Once cooked drain the quinoa, toss in a lemon vinaigrette( lemon zest & juice, mustard, olive oil and seasoning, to taste)

5. When the carrots are almost tender, toss in the chickpeas until warm, coat in Harissa paste and more cumin if needed

6. To serve plate the quinoa, top with the carrots and chickpea, crumble over the feta and sprinkle the coriander on top.

Harissa Salmon with Lemon and Herb Giant Couscous

Ending the week with my Birthday tea. I realise it was quite a few weeks ago, but haven't had time to share this with you yet, but i just had too, because it's just so good. Before you ask, and start accusing me of claiming my mums cooking, um no, I cooked my own birthday tea, as she was busy and i didn't want to wait( probably until next year). Before we continue, I would like to apologise for the salmon juices leaking onto the plate, I was in such a rush, I didn't have time to drain the salmon juices properly.

My favourite fish paired, with lemony couscous just a marriage made in heaven, obviously the lemon had something to do with( the obsession continues, i bought 10 lemons yesterday). I also love this recipe because, it's super quick and easy, just marinate the salmon before you go to work, chop the herbs up while you're waiting for the oven to heat up, then the it's only 10 mins until the salmon is ready!

I used wholewheat giant couscous, as it's healthier and gives a lovely nutty flavour, but feel free to use white giant couscous, or normal couscous would give the same effect. If you want something different, to impress someone, you could always use rose harissa, to give a delicate floral flavour. I served it with asparagus, as it was in season, and my birthday meal always has to contain asparagus, but feel free to swap it, with something else, or if you've already had your 5 a day, you can leave it out.

Ingredients

2 tbsp Harissa

1 tbsp coriander seeds, crushed

Grated zest and juice of 1 lemon

5 salmon fillets, or one large 600g fillet

1000ml chicken/ vegetable stock

500g giant couscous 

Olive oil

Handful fresh flat leaf parsley

Handful fresh mint

Handful fresh coriander

Salt and pepper

1. Mix half the lemon zest with Harissa, and crushed coriander seeds.

2. Rub the mixture over the salmon. Leave to marinate for 30 mins, or longer.

3. Preheat the oven to 170°c, gas 3.

4. Whilst the ovens heating up, roughly chop the herbs

5. Roast the salmon for  10-12mins( it's ok for both sizes of fish, just bunch the individual fillets together, mine were just removed from the fridge), or until just cooked through. 

6. Meanwhile, bring the stock to simmer, add the couscous, cook for 6-8 mins until tender. Drain.

7. Cool slightly, toss in the herbs, lemon zest and juice and oil. Season.

8. Flake over the salmon, serve with asparagus if wished. enjoy.