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Turn oven on to 450F.
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Put the carrot chunks into a large bowl, add 1 Tbsp of olive oil and mix until evenly coated. Add 1 Tbsp of Herbes de Provence mix + a small pinch of pepper and a small pinch of sea salt.
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Put into oven at 450F for 20-25 min or until nicely golden and cooked through.
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While this is cooking in oven, mix the salad dressing in a bowl or a mason jar. Wash and prepare the veggies (lettuce, sweet pepper, cucumber).
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Warm a pan on medium heat, add 1-2 tsp of olive oil, some coconut oil, the raisins, and chickpeas. Sauté for a 3-5 minutes until it starts showing a golden colour. Add the minced garlic and spinach, and continue sautéeing for a few more minutes. Add a pinch of unrefined grey sea salt, and the juice of 1 organic lemon. Mix and scrape whatever bits come off the bottom. Turn the heat off.
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Assemble in plates. Distribute the chickpea mixture, baked carrots and all the other components with the marinated beets. Drizzle everything with dressing. Enjoy!