← return to recipes

Roasted Carrot & Avocado Salad With Orange & Lemon Dressing

Posted: Friday, June 12th, 2015
Serves: 4

Ingredients: 1lb mixed carrots
2 tsp whole cumin seeds
1 or 2 dried chiles, crumbled
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
Olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
4 (1/2 inch thick) slices ciabatta
2 handfuls mixed winter salad leaves
2 bunches watercress
2/3 cup sour cream
4 Tbsp mixed seeds, toasted

Preparation: Pre-heat oven to 300 degrees. Parboil the carrots in salted water for 10 minutes, drain and put them into a roasting pan. While the carrots are cooking smash up the cumin seeds, chile, salt and pepper. Add the garlic and thyme leaves and smash until you have a paste. Mix in enough olive oil to generously cover the paste, and a swig of vinegar. Pour over the carrots, coating them well. Place orange and lemon halves, cut side down, on to the pan. Place oven for 25 to 30 minutes, until golden. Cut avocados into wedges lengthwise and place in a bowl. Remove the carrots from the oven and add them to the avocados. Squeeze the roasted orange and lemon juice into a bowl and add the same amount of oil and a little swig of vinegar. Season, and pour this dressing over the carrots and avocados. Mix together. Toast or broil your ciabatta slices and tear into little pieces. Add to carrot and avocado. Mix together, toss in the salad leaves and watercress and transfer to a big platter. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some olive oil. Adapted from foodnetwork.com