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Greatest plates · Salad
Roasted Carrot and Chickpea Salad with Steak and Chimichurri
Chimichurri is a parsley pesto with no cheese and no nuts, and it belongs on beef. Here it goes over carrots roasted until they collapse, crisp chickpeas and rocket, with rare steak sliced across the top. Four ingredients in the sauce, all of them in the fridge already.
Serves 4Prep 15 minCook 30 minSaladBeef
Containsdairy
KalaPlate adaptationAdapted from Life-Changing Salads by Danielle Brown, HealthyGirl Kitchen
Protein 25%Carbs 20%Fat 55%
About 640 kcal a serve — 40 g protein, 32 g carbs, 39 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Roast the carrots and chickpeas
RoastHeat the oven to 220°C and line a tray. Toss the halved carrots and the dried chickpeas with the olive oil, cumin, smoked paprika, salt and pepper. Roast 30 minutes, cut-side down for the carrots, until they are deeply browned and the chickpeas rattle on the tray.
On the trayRoast →
30 min
Pulse the chimichurri
ChimichurriPulse the olive oil, red wine vinegar, parsley, garlic, oregano, chilli flakes and salt in a food processor — pulse, not blend. You want to still see flecks of parsley; a smooth green purée is a different sauce entirely.
In the blenderChimichurri →
5 min
Sear and rest the steak
SteakGet a heavy pan smoking hot. Cook the steak three to four minutes a side for medium-rare, then rest it a full five minutes on a board before slicing thinly across the grain.
In the frying panSteak →
8 min
Build the platter
BuildScatter the rocket over a platter, pile the hot carrots and chickpeas on, lay the sliced steak over and spoon the chimichurri across everything. Crumble the fetta over last.
On the plateBuild →
5 min
Cook's noteSpoon the chimichurri on while the carrots are hot — the heat wakes the garlic and oregano up.
Estimated per serve
640 kcal · 40 g protein · 32 g carbs · 39 g fatestimates, within ~10%
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