Roasted Carrot and Avocado Salad

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)

Serves 2

• 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
• Alfalfa
• Sunflower seeds, toasted
• 2 tbsps dairy-free yogurt mixed with 1/4 tsp cumin
• Coriander
• 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.