Spicy roast carrot & avocado salad
Angela Hartnett cooked this recipe for Grace Dent on episode 13 of Dish, the Waitrose podcast.
Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
- Gluten freeVegetarianLow in saturated fat3 of your 5 a day
- Prepare5 mins
- Cook35 mins
- Total time40 mins
- ½ small Essential Red Onion, sliced
- 1 Essential Lemon, juice
- 4 large Essential Carrots, peeled and cut into chunks
- 1 tsp baharat spice mix
- 1 tbsp Essential Olive Oil
- 4 tbsp Essential Natural Yogurt
- 1 tbsp tahini
- 1 clove garlic, crushed
- 1 Essential Avocadoo, halved, stoned, peeled and sliced
- 100g watercress
Preheat the oven to 220ºC, gas mark 7. Steep the onion in 1/2 the lemon juice with a good pinch of salt and set aside. Place the carrots in a roasting tin and toss with the baharat and olive oil. Season and roast for 35 minutes, or until golden and tender
To make the dressing, mix together the yogurt, tahini, garlic, remaining lemon juice and 2 tbsp water. Season.
On a large platter, layer the roasted carrot, sliced avocado and watercress. Drizzle over the dressing and dot over the drained pickled onions.
Angela suggests roasting the carrots and butternut squash with cloves of garlic in their skins and then squeezing the garlic into the salad for extra flavour.
And to drink...
Typical values per serving when made using specific products in recipe