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Love food Salads

Roast carrot salad

My latest food challenge is to build up a collection of salads which are primarily made with vegetables and fruits that are readily available in the European winter (apologies to my overseas readers). I’ll add more recipes over the coming weeks but to remind you, already published recipes include winter apple, squash and kale salad; red cabbage & edamame salad; and grated salad.

Today’s salad is from Ottolenghi’s latest book, Flavour (page 187), together with Ixta Belfrage. It’s easy, tasty and can easily be made in advance. I halved the carrots but made up the whole chamoy as I thought it would be hard to half and Ottolenghi (oh great one) suggested it would keep in the fridge for a week, to be used for more salad or as a condiment to accompany roast veg.

Method

  • Preheat oven to 240C (fan)
  • In a large bowl mix the carrots with the oil, maple syrup, 1.25 tsps of salt & a good grind of pepper. Spread out as much as possible on a baking tin, lined with baking paper . If necessary spread out onto two trays to make sure they’re not crowded. Roast for 18 mins – the carrots should be browned but still have a bite.
  • Meanwhile, blitz the chamoy ingredients with 1/4 tsp salt in a spice grinder or mini food processor.
  • As soon as the carrots are roasted, transfer to a large bowl with the chamoy mix and leave for 20 mins for the flavours o develop.
  • Mix the carrots, herbs and apricots and transfer to your serving dish. Finish with the almonds, lime and a good drizzle of olive oil.

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