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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.