Lucy's Friendly Foods

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.




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