Roasted carrots shine in this salad thanks to the combination of rich avocado, crunchy seeds and a zesty vinaigrette.
2 bunches baby carrots
sea salt and freshly ground pepper
2 avocados, peeled and sliced
2 tablespoons each sunflower seeds and pumpkin seeds
micro salad or rocket leaves
3 tablespoons olive oil
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon sherry or red wine vinegar
1 clove garlic, crushed
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.