Roasted carrots shine in this salad thanks to the combination of rich avocado, crunchy seeds and a zesty vinaigrette.
Serves: 6
INGREDIENTS
2 bunches baby carrots
olive oil
sea salt and freshly ground pepper
2 avocados, peeled and sliced
2 tablespoons each sunflower seeds and pumpkin seeds
micro salad or rocket leaves
Dressing
3 tablespoons olive oil
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon sherry or red wine vinegar
1 clove garlic, crushed
METHOD
Preheat the oven to 180°C.
Peel or scrub the carrots and trim the tops to 2 cm.
Toss with a little olive oil, salt and pepper and place in a single layer on a baking tray.
Roast until tender, turning occasionally and removing the smaller carrots as they’re cooked.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Arrange the carrots and avocado on a serving platter. Spoon the dressing over the top and scatter with the seeds and salad leaves.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeRoasted Carrots with Yoghurt and Cracked Wheat
Article by Claire Aldous
RecipeRoasted Carrot and Israeli Couscous Salad with a Sultana and Caper Dressing
Article by Claire Aldous
RecipeRoasted Baby Carrot Salad with a Cumin and Orange Dressing
Article by Claire Aldous
RecipeBaby Carrot and Date Salad with Coriander Dressing
Article by Pippa Cuthbert
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.