Salad and herbs belong to the plants that can be cultivated during the winter months. Lambs lettuce is just one salad variety that thrives in the cold months. In this recipe, the crisp salad is served with baked carrots, seasoned and caramelized chickpeas, walnuts, and a dill dressing.  

Serves 4-6

Ingredients:

• 1 kg carrots
• 240 g cooked chickpeas (approx. one tin)
• 1-2 teaspoon of sweet paprika seasoning
• 2 tablespoons of maple sirup
• 100 g lambs lettuce
• ½ red onion
• 50 g walnuts
• Olive oil
• Salt

Method:

Preheat the oven to 200 ° C (convection oven). Cut the ends of the carrots and cut them lengthwise. Place the carrots into a baking dish and season with 3-4 tablespoons of olive oil and salt. Bake for approx. 25-30 min until cooked, but still firm to bite and let the carrots cool down.

Drain the chickpeas. Preheat a pan with a bit of oil and fry the chickpeas. Add the sweet paprika seasoning, a bit of salt and finally the maple sirup to caramelise the chickpeas. Take the chickpeas out of the pan and put them into a bowl.

Serve your salad in a big bowl. Mix the lambs lettuce with the baked (and cooled off) carrots and chickpeas. Garnish with the red onion (cut into thin slices), the walnuts and finally, the dill dressing.

Dill dressing:

• A bunch of fresh dill (or other herbs)
• 3 tablespoons of olive oil
• 1 tablespoon of lime or lemon juice
• 1 clove of garlic (optional)
• Salt
• Freshly ground pepper

Blend all the ingredients, apart from the garlic, in a small food processor, to get a thin dressing. Crush the garlic with a garlic press and add to the dressing. Season to taste with salt and pepper. This is a pesto/dressing with intense taste, which means you should only use a little amount.