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Roast carrot and crispy chorizo salad recipe
Roast carrot and crispy chorizo salad recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Quick and satisfying winter salad, ready in just 15 minutes for busy evenings.
Ingredients:
  • 1 orange, juiced
  • 2 bunches baby carrots, trimmed, scrubbed
  • 1 red onion, cut into thin wedges
  • 36.40 gm extra virgin olive oil
  • 57.20 gm honey
  • 2 tsp sherry vinegar
  • 2.95 gm Dijon mustard
  • 40.00 ml dried currants
  • 300g fresh chorizo, cut into 5mm slices
  • 250g pkt microwave 7 ancient grains, cooked
  • 1 bunch parsley, leaves picked
  • 50g rocket or baby rocket
  • 45g (1/4 cup) roasted almonds, chopped
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Line a large baking tray with parchment paper and arrange the carrot and onion on the tray.
  • In a bowl, mix together 2 tablespoons of fresh orange juice, 1 tablespoon of oil, 2 teaspoons of honey, along with vinegar and mustard. Season to taste and let it sit while you prepare the rest of the dish.
  • In a bowl, mix together the leftover orange juice, oil, and honey. Pour this flavorful mixture over the carrots and onions. Add seasoning. Roast for 30 minutes until tender and caramelized. In the last 15 minutes, add the currants and chorizo, ensuring they are tossed to soak up the delicious cooking juices.
  • In a large bowl, mix grain mix with parsley and rocket. Drizzle half of the dressing over the mixture and toss well. Arrange carrot and grain mixture on a serving plate, drizzle with the rest of the dressing, and sprinkle with almonds before serving.

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