Roast Carrot & Avocado Salad



Any variety of carrots;

4 large or 6 medium or around 20 baby.

1 large Avocado

1 lemon

1 orange

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.



Next Recipe