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Roast carrot & avocado salad with orange & lemon dressing
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Total Time:
50 minutes
Spiced avocado salad with citrus dressing and yogurt.
Ingredients:
  • 500 g medium differently coloured carrots with their leafy tops
  • 2 level teaspoons whole cumin seeds
  • 1-2 small dried chillies
  • 2 cloves garlic peeled
  • 4 sprigs fresh thyme leaves picked
  • extra virgin olive oil
  • red or white wine vinegar
  • 1 orange halved
  • 1 lemon halved
  • 3 ripe avocados
  • red wine vinegar
  • 4 x 1 cm thick slices ciabatta or other good-quality bread
  • 2 handfuls mixed winter salad leaves (like Treviso, rocket, radicchio or cavolo nero tops) washed and spun dry
  • 2 punnets cress
  • 150 ml fat-free natural yoghurt
  • 4 tablespoons mixed seeds toasted
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Parboil the carrots in boiling, salted water for 10 minutes until nearly cooked. Drain and transfer to a roasting tray. In a pestle and mortar, crush cumin seeds, chillies, salt, pepper, garlic, and thyme. Pour in enough olive oil and vinegar to coat the carrots well. Add orange and lemon halves to the tray, cut-side down. Roast in the oven for 25 to 30 minutes until golden. In a separate bowl, combine squeezed roasted orange and lemon juice with olive oil, red wine vinegar, season, and pour over roasted carrots and avocados. Toss in toasted ciabatta, salad leaves, and cress. Serve with a dollop of yogurt, toasted seeds, and a drizzle of olive oil. Enjoy!

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