- 500g bunched carrots
- 1 pointed red pepper
- 400g tin of chickpeas
- 1 tbsp smoked paprika
- 2 tsp fennel seeds
- 2 garlic cloves
- 2 lemons
- A handful of flat leaf parsley
- 3½ tbsp olive oil
- Sea salt
- Freshly ground pepper
Chop the green tops from the carrots. Give them a good rinse and set aside. Scrub the carrots clean. Place the carrots in a food processor. Blitz till they're finely chopped and look like couscous. No food processor? Just coarsely grate the carrots.
Tip the carrot mixture into a bowl. Finely dice the pointed red pepper, discarding the seeds and pith. Fold it through the carrots.
Drain and rinse the chickpeas. Set a large frying pan over high heat. Add the chickpeas and ½ tbsp oil. Fry the chickpeas with a pinch of salt and pepper till golden and a little crisp. Add 1 tbsp smoked paprika and the fennel seeds to the chickpeas. Shake to mix, then tip them all into the carrots.
Peel the garlic. Grab a large handful of the leafy carrot greens. Chop the greens and garlic as finely as you can. Pop it in a separate bowl. Add the zest of both lemons. Set aside.
Make a dressing with 2 tbsp lemon juice, 2 tbsp olive oil and a pinch of salt and pepper. Drizzle it over the carrot salad. Arrange the carrot couscous on serving plates.
Place the frying pan back on the heat. Add the carrot top and garlic mixture. Let it cook for 30 seconds, then add 1 tbsp oil. Fry the mixture till it goes a little crisp like Chinese seaweed. Add a little more oil if needed. Scatter over the top of the salad and serve.