Roasted Carrot & Avocado Salad

 

• 1 bunch carrots
• 2 level teaspoons whole cumin seeds
• 1 or 2 small dried chillies (or substitute 1 Tbs paprika)
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and minced (green garlic is delicious here)
• 4 sprigs of fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 2 ripe avocados
• red wine vinegar
• 4 thick slices of ciabatta or other good-quality bread, tossed with olive oil and toasted
• 2 handfuls of interesting mixed salad leaves, washed and spun dry
• 2 Tbs of sour cream
• 4 tablespoons mixed seeds, toasted (I use poppy, sunflower, and pumpkin)
Preheat the oven to 350°F. Grind the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and grind again until you have a kind of paste. Add enough extra virgin olive oil to generously cover the paste, and a good splash of vinegar. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
While the carrots are roasting, halve and peel your avocados, then cut them into wedges lengthways and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little splash of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, taste and correct the seasoning.
Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Drizzle with sour cream, sprinkle with toasted seeds and drizzle over some extra virgin olive oil.
• 1 bunch carrots
• 2 level teaspoons whole cumin seeds
• 1 or 2 small dried chillies (or substitute 1 Tbs paprika)
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and minced (green garlic is delicious here)
• 4 sprigs of fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 2 ripe avocados
• red wine vinegar
• 4 thick slices of ciabatta or other good-quality bread, tossed with olive oil and toasted
• 2 handfuls of interesting mixed salad leaves, washed and spun dry
• 2 Tbs of sour cream
• 4 tablespoons mixed seeds, toasted (I use poppy, sunflower, and pumpkin)
Preheat the oven to 350°F. Grind the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and grind again until you have a kind of paste. Add enough extra virgin olive oil to generously cover the paste, and a good splash of vinegar. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
While the carrots are roasting, halve and peel your avocados, then cut them into wedges lengthways and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little splash of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, taste and correct the seasoning.
Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Drizzle with sour cream, sprinkle with toasted seeds and drizzle over some extra virgin olive oil.
Posted in Salads

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