Roasted Carrot and Avocado Salad

Today the sun made a rare and facetious appearance in this so-called summer season we seem to be laden with this year. So naturally as Brits, we grabbed the opportunity to have a barbie. My most inspiring idol in the food industry, Jamie Oliver, has been the backbone of my passion for food and cooking ever since receiving a copy of Jamie at Home when I was a teenager. The titled spine of this book, after many years of use, is holding tightly (but dare I say unsuccessfully) to the binding of the splattered cover and greasy pages. This book is a staple in my assembly of cookbooks and always makes an appearance especially in the summer sunshine. This tasty and delicious little salad is therefore courtesy of my mate Jamie (I wish) which went down guilt free with our charred meat and roasted beets and goats cheese.

  • 500g small carrots (mixed varieties if available)
  • 2 tsp cumin seeds
  • 1 tsp crushed dried chillies
  • salt and pepper
  • 2 garlic cloves, peeled
  • 4 thyme sprigs, leave picked
  • Red wine vinegar
  • 1 orange, halved
  • 1 lemon, halved
  • 2 ripe avocados
  • 4 x 1cm thick ciabatta/sourdough slices, toasted
  • 2 handfuls of mixed salad leaves
  • 1 punnet cress
  • 4 tbsp mixed seeds
  • Extra virgin olive oil
  1. Preheat the oven to 180°C. Parboil the carrots whole, in salted water for about 10 minutes. Drain and place into a deep roasting tin
  2. While the carrots are boiling, grind the cumin seeds, chillies and salt and pepper in a pestle and mortar. Add the garlic and thyme and smash to a paste. Add a swig of oil and a splash of red wine vinegar.
  3. While the carrots are still warm in the tin, cover with the this paste. Place the halved orange and lemon cut side down in the tin and roast the carrots for 30 minutes.
  4. While the carrots are roasting, toast the bread slices. Tear into pieces and add to the sliced avocados on a serving plate. Add the salad leaves and cress and toss.
  5. When the carrots are ready, remove from the oven and, using tongs, squeeze the juice from the lemon and orange into a jug and add an equal amount of oil and a swig of red wine vinegar and season.
  6. Add the carrots (along with the spices and marinade left in the roasting pan) to the bread and salad mix. Drizzle with the lemony dressing and scatter with toasted seeds. Serve!image