Yippee! Autumn has finally rolled in and I’m celebrating with a little dance and a spiced carrot and chickpea salad (I know, I rock haaaard 😉 ). At its warm, sun-low-in-the-sky spectrum (as opposed to wet and cold), autumn is probably my favourite time of the year.
I mean summer IS beautiful, especially in this part of the world, but when you cook for a living, hot weather isn’t your best friend. You are in this weird space between not wanting to bake anything (as putting an oven on is torture) and having things like chocolate or ice-cream melt quicker than it takes you to set the camera up. Sure, you can get through summer on salads alone, but it does eventually get a bit boring and samey samey. Autumn, on the other hand, makes cooking such a pleasant past time. It makes me reach for the spices more, which happen to go so well with seasonal vegetables. This salad is therefore a sign of things to come, I hope you’ll like it as much as I do 🙂 !
3 tbsp extra virgin olive oil ¼ cup / 4 tbsp pomegranate molasses OR lemon juice (both work well!) 1 small garlic clove, grated salt and pepper, to taste
