Roasted carrots shine in this salad thanks to the combination of rich avocado, crunchy seeds and a zesty vinaigrette.
Serves: 6
INGREDIENTS
2 bunches baby carrots
olive oil
sea salt and freshly ground pepper
2 avocados, peeled and sliced
2 tablespoons each sunflower seeds and pumpkin seeds
micro salad or rocket leaves
Dressing
3 tablespoons olive oil
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon sherry or red wine vinegar
1 clove garlic, crushed
METHOD
Preheat the oven to 180°C.
Peel or scrub the carrots and trim the tops to 2 cm.
Toss with a little olive oil, salt and pepper and place in a single layer on a baking tray.
Roast until tender, turning occasionally and removing the smaller carrots as they’re cooked.
Dressing: Whisk all the ingredients in a bowl and season.
To serve: Arrange the carrots and avocado on a serving platter. Spoon the dressing over the top and scatter with the seeds and salad leaves.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.