Winter Salad

We made this winter salad from Jamie At Home for both of our mums for Mother’s Day this year. Went well with our roast lamb and is a nice change from your standard roast veggies. Although it doesn’t look that different to other salads, this recipe has an interesting combination of ingredients like roasted and spiced carrots, ciabatta bread, avocados and sesame seeds. It takes a little bit of prep but is worth it, especially if you want to liven up a traditional roast and impress your Mum!

Recipe (adapted from Jamie At Home)
serves 4

  • ~500g carrots
  • 2t cumin
  • 1-2 small chillies, finely chopped
  • 2 cloves garlic, peeled
  • 3 sprigs of fresh thyme
  • red or white wine vinegar
  • 1 orange, halved
  • 1 lemon, halved
  • 3 ripe avocados
  • 3-4 slices of ciabatta (or similar) bread
  • 2 handfuls of salad leaves
  • sour cream to serve
  • 4T sesame seeds, toasted
  • 1 punnet cress (optional – as we couldn’t find it!)
  • Olive Oil
  1. Preheat the oven to 180oC
  2. Parboil the carrots in boiling salted water for 10 minutes until nearly cooked, then drain and put into a roasting tray
  3. In a mortar and pestle, smash up the cumin, chillies, salt and pepper, garlic and thyme until it resembles a paste. Add enough olive oil to cover the paste and a swig of vinegar and mix
  4. Pour the mixture over the carrots and coat them well
  5. Add the orange and lemon halves to the tray, cut side down and put in the oven for 25-30 minutes until the carrots are golden
  6. While the carrots are roasting, peel the avocados and slice into wedges and add to large salad bowl
  7. When the carrots are done, add them to the avocados. Using tongs, squeeze the roasted orange and lemon into a bowl and add the same amount of olive oil and some red wine vinegar and salt and pepper. Pour this dressing over the carrots and avocados and carrots
  8. Toast the sesame seeds in a dry pan
  9. Toast the bread on a griddle pan, then tear it into small pieces and add to the bowl along with the salad leaves and cress
  10. Add a generous spoonful of sour cream over the salad and sprinkle with the sesame seeds and finally drizzle over some olive oil
  11. Enjoy!
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