I’ve been thinking about roasted carrots a lot recently – so sweet and lovely when roasted, taking on an entirely different quality to when raw or boiled/steamed carrot.
Doing some research online I came across a roasted carrot salad by Jamie Oliver that serves as the inspiration for this dish. I can’t deny it’s an unusual salad but it certainly works, and I enjoy trying more challenging combinations. I made the carrots sweet and very spicy which paired nicely with the avocado and coriander yogurt. The seeds are a must, to add crunch, and the bitterness of the alfalfa is a nice contrast to the sweet carrots and creamy avocado. All in all pretty different!
Roasted Carrot and Avocado Salad (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)
- 2-3 carrots, washed and cut into batons
- 1 tsp honey
- 1/2 tsp cumin
- 2 dried chillies
- 1 avocado, peeled and sliced
- 2 handfuls salad leaves
- Sunflower seeds, toasted
- 2 tbsps dairy-free yogurt mixed with 1/4 tsp cumin
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 3 tbsps extra virgin olive oil
- salt and pepper
- Parboil the carrots for 2 minutes
- Drizzle the carrots with the honey, cumin, chilli and a trickle of oil. Roast for about 30 minutes until cooked through. Set aside.
- Meanwhile combine the yogurt with the cumin and some chopped coriander – set aside.
- In a small bowl whisk together the vinegar, dijon mustard, oil and seasoning. Set aside.
- Arrange a large handful of salad leaves on each plate and drizzle with dressing.
- Scatter the carrots and avocado on top, again drizzling with dressing.
- Sprinkle the alfalfa and seeds over the top and finish with a dollop of coriander yogurt and a few coriander leaves placed on top.