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Roasted carrot salad
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Total Time:
1 hour 39 minutes
Ingredients:
  • 12 large carrots
  • 2 clementines
  • olive oil
  • 2 tablespoons smoked almonds
  • ½ a bunch of flat-leaf parsley (15g)
  • 8 tablespoons cottage cheese
  • red wine vinegar
  • 1 tablespoon runny honey
  • 4 wholemeal pitta or small flatbreads
  • 60 g rocket
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Scrub the carrots, place in a roasting tray, and squeeze clementine juice over them. Drizzle with olive oil, season with salt and pepper, cover with foil, and roast for 1 hour. Remove foil, roast for another 30 minutes. Blitz almonds in a blender, set aside. Blend parsley, cottage cheese, and red wine vinegar until smooth. Spread on a platter and swirl in remaining cottage cheese. Drizzle roasted carrots with honey and red wine vinegar, sprinkle with almonds. Heat pittas, then arrange roasted carrots on the platter, top with rocket, and drizzle with pan juices. Serve with pittas.

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