Roasted Baby Carrot Salad

Ingredients

1 kg                 Baby Carrots

100 gm           Golden Sultanas

100 ml            Orange Juice

100 gm           Rocket lettuce, washed & drained

Dressing

200 ml            Yoghurt

75 gm              Coriander seeds, toasted

75 gm              Cumin seeds, toasted

                         Olive oil

Method

  • Use a selection of carrots, red, purple, orange & yellow, the greater variety of colours will make the salad really POP!
  • Trim the tops of the carrots leaving approx. an inch, then with a small pointed knife clean any dirt from the base of the tops.
  • Then scrub the bodies to remove any dirt or impurities, wash clean and dry.
  • Cut the larger carrots in half, lengthwise.
  • Marinate sultanas in orange juice for 2 hours in a vacuum sealed bag.
  • Add some olive oil and seasoning, spread out on a flat baking tray lined with baking paper.
  • Roast off in a pre-heated oven 180c for 10 – 15 minutes.
  • In this time remove the sultanas from the bag and drain. If you do not have the equipment to vacuum seal, just marinate in a covered bowl.
  • Grind the spiced in a coffee grinder or a Thermomix to a fine powder.
  • In a mixing bowl, combine the spices and the yoghurt.
  • Add some finishing salt and a drizzle of extra virgin olive oil, taste and adjust seasoning if required.
  • Remove the carrots from the oven and allow to cool slightly, this should be a warm, not a hot salad.
  • Mix together the rocket and half the carrots, add some olive oil and seasoning
  • Smear half of the yoghurt on a serving board, then arrange the carrot & rocket mix on top of this
  • Arrange the remaining carrots on top, sprinkle the sultanas, then drizzle the remaining spiced yoghurt all over.

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