Roast Carrot & Avocado Salad
Any variety of carrots;
4 large or 6 medium or around 20 baby.
1 large Avocado
3-4 handfuls of baby spinach or any salad leaves
sprinkle of chilli flakes
Salt & Pepper
3 Tbsp of either pinenuts, flaked almonds or hazelnuts, or a combination of them all
Preheat oven to 180 and prepare a baking tray with nonstick baking paper. If using larger carrots cut into halves or quarters lengthways and place on a baking tray. Season with salt, pepper and chilli flakes.
Cut the orange and lemon in half and place over the carrots- cut side down.
Bake the carrots for 25 mins or until cooked through.
Toast the nuts in a frying pan without oil. Watch closely as they will burn.
Let the carrots cool for 15 mins then place in a bowl, squeeze the lemon and orange halves over the carrots.
Slice the avocado and mix with the carrots, nuts (save a 1/4 of the nuts to sprinkle on top) and salad leaves.
Transfer to a serving plate and sprinkle the remaining nuts.